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Since 1980s, several methods for the determination of lignans in food samples have been developed depending on the types of lignans and foods analysed, but mostly on flaxseed as a reference food. In t...
Mass fraction of ash is a quality criterion for determining the botanical origin of honey. At present, this parameter is generally being replaced by the measurement of electrical conductivity (κ). The...
A simple and rapid multiresidue method for the determination of nine banned synthetic dyes in various spices has been developed. Reversed phase HPLC coupled with mass spectrometry (tandem in timeͨ...

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