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 Citations (Scopus)

Original language	English
Journal	Food Additives and Contaminants
Volume	25
Issue number	3
Pages (from-to)	338-346
Number of pages	9
ISSN	0265-203X
DOIs	https://doi.org/10.1080/02652030701551792
Publication status	Published - 2008

Keywords

Former LIFE faculty
ergot alkaloids
high-performance liquid chromatography (HPLC)
cereals
rye flour
survey

Access to Document

10.1080/02652030701551792

Cite this

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.

In: Food Additives and Contaminants, Vol. 25, No. 3, 2008, p. 338-346.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Hansen, Hans Christian Bruun

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