Effect of Diverse Cooking Treatments on Enrofloxacin Residues and Its Metabolites in Chicken Tissues by LC-MS

Autor:	Anna Tomás-Gascó, Kenneth Nazir, Paola Esposito, Cristina Minguillón, Dolores Barrón
Rok vydání:	2022
Předmět:	Chemistry (miscellaneous) Organic Chemistry Food Science Analytical Chemistry
Zdroj:	ACS Food Science & Technology. 2:1639-1649
ISSN:	2692-1944
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ed6402d797433abb400c33ed9f97c9a8 https://doi.org/10.1021/acsfoodscitech.2c00232 Zobrazit plný text záznamu