Wine Related Technologies
Atomic Absorption Spectroscopy (AA) in Food Testing
Atomic absorption spectroscopy (AAS) is a well-established and reliable technique for the analysis of trace elements in food stuffs. With over 60 years of exper ...
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Gas Chromatography - Mass Spectrometry (GC-MS) in Food Testing
Gas Chromatography – Mass Spectrometry (GC-MS) is a widely used technique for qualitative and quantitative analysis of food composition, food additives, flavor ...
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Inductively Coupled Plasma - Mass Spectrometry (ICP-MS) in Food Testing
Inductively coupled plasma mass spectrometry (ICP-MS) allows trace/ultra-trace elemental analysis for food safety, nutritional, and quality testing. 爱游戏平台注册登录
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Liquid Chromatography - Mass Spectrometry (LC-MS) in Food Testing
In recent years, to protect the health of consumers, more meticulous monitoring of food, more rigorous regulations with lower limits of quantification (LOQs) ar ...
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UV/Vis Spectroscopy in Food Testing
Uv/Vis Spectroscopy is an important, flexible, simple and widespread analytical method largely used in the food industry for quality control of food and beverag ...
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