Determination of volatile N-nitrosamines in meat products by microwave-assisted extraction coupled with dispersive micro solid-phase extraction and gas chromatography-Chemical ionisation mass spectrometry

Huang M.-C.HSIN-CHANG CHENFu S.-C.Ding W.-H.2020-05-082020-05-0820130308-8146https://www.scopus.com/inward/record.uri?eid=2-s2.0-84870195805&doi=10.1016%2fj.foodchem.2012.09.119&partnerID=40&md5=51d0e5e459f74de6f122215af0a8b2e0https://scholars.lib.ntu.edu.tw/handle/123456789/490943Determination of volatile N-nitrosamines in meat products by microwave-assisted extraction coupled with dispersive micro solid-phase extraction and gas chromatography-Chemical ionisation mass spectrometryjournal article10.1016/j.foodchem.2012.09.119232654812-s2.0-84870195805