Abstract

This document describes a procedure for the determination of the citrinin content in food (cereals, red yeast rice (RYR)), herbs and food supplements by liquid chromatography tandem mass spectrometry (LC-MS/MS).

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	British Standards Institution
ProductNote	This standard refers to :EN ISO/IEC 17025.
Pages
ISBN
Committee	AW/275