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How to deal with spices & dried herbs diversity during PAH analysis [1]

Food consumption and food safety   [2]

Scientific poster, presentation or proceeding

English

SCIENSANO

Authors

Philippe Szternfeld [3]

Keywords

  1. Dried herbs [4]
  2. GC-MS/MS [5]
  3. PAHs [6]
  4. Polycyclic Aromatic Hydrocarbons [7]
  5. Spices [8]
Article written during project(s) : 
NRL lot3 Contaminanten National reference laboratory for environmental and process contaminants [9]

Associated health topics:

Food consumption and food safety [2]
Source URL:https://sciensano.be/en/biblio/how-deal-spices-dried-herbs-diversity-during-pah-analysis

Links
[1] https://sciensano.be/en/biblio/how-deal-spices-dried-herbs-diversity-during-pah-analysis [2] https://sciensano.be/en/health-topics/food-consumption-and-food-safety [3] https://sciensano.be/en/people/philippe-szternfeld/biblio [4] https://sciensano.be/en/biblio?f%5Bkeyword%5D=36246&f%5Bsearch%5D=Dried%20herbs [5] https://sciensano.be/en/biblio?f%5Bkeyword%5D=27543&f%5Bsearch%5D=GC-MS/MS [6] https://sciensano.be/en/biblio?f%5Bkeyword%5D=23589&f%5Bsearch%5D=PAHs [7] https://sciensano.be/en/biblio?f%5Bkeyword%5D=29469&f%5Bsearch%5D=Polycyclic%20Aromatic%20Hydrocarbons [8] https://sciensano.be/en/biblio?f%5Bkeyword%5D=36245&f%5Bsearch%5D=Spices [9] https://sciensano.be/en/projects/national-reference-laboratory-environmental-and-process-contaminants