|
|||||
|
|
A simple headspace gas chromatography/mass spectrometry method for the quantitative determination of the release of the antioxidants butylated hydroxyanisole and butylated hydroxytoluene from chewing gum |
|
| Authors: | Enrico Davoli Antonio Bastone Giancarlo Bianchi Mario Salmona Luisa Diomede |
| Affiliation: | 1. Mass Spectrometry Laboratory, IRCCS‐Istituto di Ricerche Farmacologiche “Mario Negri”, Milan, Italy;2. Department of Molecular Biochemistry and Pharmacology, IRCCS‐Istituto di Ricerche Farmacologiche “Mario Negri”, Milan, Italy |
| Abstract: | |
| Keywords: | |