The complexity of dried sample matrices, such as teas and spices, frequently poses a challenge to food chemists when analyzing for residues. These extracts, containing residual oils and pigments, can contaminate chromatographic systems and cause both instrument fouling as well as inaccurate or ir...
Apr 28 2017 Comments 0
May 04 2017 Shanghai, China
May 07 2017 Brussels, Belgium
May 07 2017 Abu Dhabi, UAE
May 11 2017 Casablanca, Morocco
May 14 2017 Riyadh, Saudi Arabia