Rapid determination of nine N-nitrosamines in dry-cured mackerel (Scomberomorus niphonius) using salting out homogeneous phase extraction with acetonitrile followed by GC-MS/MS
Rapid determination of nine N-nitrosamines in dry-cured mackerel (Scomberomorus niphonius) using salting out homogeneous phase extraction with acetonitrile followed by GC-MS/MS
Authors
Keywords
N-nitrosamine, Mackerel, Gas chromatography–triple quadrupole tandem mass spectrometry (GC-MS/MS), Salting out, Contamination level
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