Ergot alkaloids in rye flour determined by solid-phase cation-exchange and high-pressure liquid chromatography with fluorescence detection

Ida Marie Lindhardt Drejer Storm; P. Have Rasmussen; Bjarne W. Strobel; Hans Christian Bruun Hansen

doi:10.1080/02652030701551792

Ergot alkaloids in rye flour determined by solid-phase cation-exchange and high-pressure liquid chromatography with fluorescence detection

Ida Marie Lindhardt Drejer Storm, P. Have Rasmussen, Bjarne W. Strobel, Hans Christian Bruun Hansen

26 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Additives and Contaminants
Vol/bind	25
Udgave nummer	3
Sider (fra-til)	338-346
Antal sider	9
ISSN	0265-203X
DOI	https://doi.org/10.1080/02652030701551792
Status	Udgivet - 2008

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10.1080/02652030701551792

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Ergot alkaloids in rye flour determined by solid-phase cation-exchange and high-pressure liquid chromatography with fluorescence detection. / Storm, Ida Marie Lindhardt Drejer; Rasmussen, P. Have; Strobel, Bjarne W. et al.

I: Food Additives and Contaminants, Bind 25, Nr. 3, 2008, s. 338-346.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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AU - Storm, Ida Marie Lindhardt Drejer

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AU - Strobel, Bjarne W.

AU - Hansen, Hans Christian Bruun

PY - 2008

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DO - 10.1080/02652030701551792

M3 - Journal article

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