Optimization of mass spectrometry acquisition parameters for determination of polycarbonate additives, degradation products, and colorants migrating from food contact materials to chocolate.
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C. Corradini | A. Cavazza | C. Bignardi | Antonella Cavazza | Claudio Corradini | Paola Salvadeo | Chiara Bignardi | Carmen Laganà | P. Salvadeo | C. Laganà
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