Evaluation of the Formation of Six Beta-Carboline Alkaloids, a Class of Natural Toxins, in Meat Products Using Liquid Chromatography Tandem Mass Spectrometry.
- DOI
- 10.3390/toxins17060266
- Published
- 2025 May 27
- Container
- Toxins
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.3390/toxins17060266,
title = {Evaluation of the Formation of Six Beta-Carboline Alkaloids, a Class of Natural Toxins, in Meat Products Using Liquid Chromatography Tandem Mass Spectrometry.},
author = {Lim KJ and Lee DK and Shin HS},
year = {2025},
journal = {Toxins},
doi = {10.3390/toxins17060266},
url = {https://doi.org/10.3390/toxins17060266}
}RIS
TY - JOUR TI - Evaluation of the Formation of Six Beta-Carboline Alkaloids, a Class of Natural Toxins, in Meat Products Using Liquid Chromatography Tandem Mass Spectrometry. AU - Lim KJ AU - Lee DK AU - Shin HS PY - 2025 JO - Toxins DO - 10.3390/toxins17060266 UR - https://doi.org/10.3390/toxins17060266 ER -
APA
KJ, L., DK, L., & HS, S. (2025). Evaluation of the Formation of Six Beta-Carboline Alkaloids, a Class of Natural Toxins, in Meat Products Using Liquid Chromatography Tandem Mass Spectrometry.. Toxins. https://doi.org/10.3390/toxins17060266
Source records
- pubmed · retrieved 2026-11-10T14:31:53.144Z