Show simple item record

dc.creatorSpirić, Danka
dc.creatorStefanović, Srđan
dc.creatorSilađi, Čaba
dc.creatorPetronijević, Radivoj
dc.creatorGerić, Tamara
dc.creatorBorjan, Nikola
dc.creatorStajković, Silvana
dc.date.accessioned2024-03-22T10:23:09Z
dc.date.available2024-03-22T10:23:09Z
dc.date.issued2023
dc.identifier.issn2466-4812
dc.identifier.urihttps://vet-erinar.vet.bg.ac.rs/handle/123456789/3770
dc.description.abstractThe aim of this study was to develop a quadrupole liquid chromatography mass spectrometry (LC-MS/MS) method suitable for quantification of synthetic food colors, used as additives or occurring as adulterants in the food or cosmetics industries. Ten colors were validated in terms of limit of detection (LOD), limit of quantification (LOQ), precision, trueness and applicability. All tested parameters of the validation were within acceptable values, and the method was comparable to the existing high pressure liquid chromatography (HPLC UV-PDA) method.sr
dc.language.isoensr
dc.language.isorusr
dc.publisherInstitute of Meat Hygiene and Technologysr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200050/RS//sr
dc.rightsopenAccesssr
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceMeat Technologysr
dc.subjectLC-MS/MSsr
dc.subjectFood colorsr
dc.subjectAdditivessr
dc.titleValidation of LC-MS/MS for food colors in foodstuffs and household productssr
dc.typearticlesr
dc.rights.licenseBYsr
dc.citation.volume64
dc.citation.issue2
dc.citation.spage449
dc.citation.epage452
dc.identifier.doi10.18485/meattech.2023.64.2.86
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/11282/bitstream_11282.pdf
dc.type.versionpublishedVersionsr


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record