Determination of tetracyclines in multi-specie animal tissues by pressurized liquid extraction and liquid chromatography-tandem mass spectrometry
- Author
- BLASCO, Cristina1 ; DI CORCIA, Antonio2 ; PICO, Yolanda1
[1] Laboratori de Bromatologia i Toxicologia, Facultat de Farmàcia, Universitat de València, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
[2] Dipartimento di Chimica, Università La Sapienza, Piazza Aldo Moro 5, 00185 Roma, Italy - Source
Food chemistry. 2009, Vol 116, Num 4, pp 1005-1012, 8 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antibiotics Food analysis Liquid chromatography-tandem mass Pressurized liquid extraction Quantification Solid-phase extraction clean-up Tetracycline residues Validation spectrometry
- Keyword (fr)
- Aliment Analyse quantitative Animal Antibiotique Chromatographie phase liquide Extraction SPE Extraction liquide liquide Liquide Masse Résidu Spectrométrie masse Tissu Tétracycline
- Keyword (en)
- Food Quantitative analysis Animal Antibiotic Liquid chromatography Solid phase extraction Liquid liquid extraction Liquid Mass Residue Mass spectrometry Tissue Tetracycline
- Keyword (es)
- Alimento Análisis cuantitativo Animal Antibiótico Cromatografía fase líquida Extracción SPE Extracción líquido líquido Líquido Masa Resíduo Espectrometría masa Tejido Tetraciclina
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 21653947
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2009.03.055 
https://dx.doi.org/10.1016/j.foodchem.2009.03.055
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