Provides a detailed overview discussion on different classes of
plant origin natural toxins in food. Explain how IR, NMR, and mass
spectrometry are utilized in its characterization and
identification. Describes applicability of HPLC, LC-MS, GC-MS, and
HPTLC techniques for its detection and quantification Discusses
progress of the field in utility of capillary electrophoresis,
ELISA, and biosensors for quantitative application of the
technique.
General
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