The Importance of Being Inert

In this LCGC International interview with Beatrice Campanella from the Institute of Chemistry of Organometallic Compounds (ICCOM) in Pisa, Italy, which is part of the Italian National Research Council (CNR), we discuss her recent research work published in Food Chemistry on the subject of a method for quantifying methionine and selenomethionine in food matrices using gas chromatography–mass spectrometry (GC–MS) with aqueous derivatization by triethyloxonium salts (1).

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