App Note 5/2003 The determination of volatile and semi-volatile compounds in aqueous solutions using Stir Bar Sorptive Extraction (SBSE) as the extraction step is gaining acceptance in a wide variety […]
LEARN MOREApp Note 7/2003 Analysis of foods, flavors and fragrances is commonly done by capillary gas chromatography coupled to a range of detectors depending on the particular needs of the analysis. […]
LEARN MORE