Quantitative analysis of residual butylated hydroxytoluene and butylated hydroxyanisole in Salmo salar, milk, and butter by liquid chromatography–tandem mass spectrometry

Citation:
Galal, S. A. B., M. M. Mousa, E. S. ElZanfaly, E. M. Hussien, E. A. H. Amer, and H. E. Zaazaa, "Quantitative analysis of residual butylated hydroxytoluene and butylated hydroxyanisole in Salmo salar, milk, and butter by liquid chromatography–tandem mass spectrometry", Food Chemistry: Elsevier, pp. 139653, 2024.

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