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Quantitative analysis of residual butylated hydroxytoluene and butylated hydroxyanisole in Salmo salar, milk, and butter by liquid chromatography-tandem mass spectrometry.
Food Chem. 2024 Sep 30;453:139653. doi: 10.1016/j.foodchem.2024.139653. Epub 2024 May 16.
Food Chem. 2024.
PMID: 38788645
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