The analytical methods routinely utilised within the food industry for vitamin analysis are fundamentally changing.
Working in close collaboration with influential organisations, such as AOAC, the food industry has been able to modernise legacy methods so in line with todays challenges, such as, changes to matrix formulations, and encompasses new analytical technologies, to meet regulatory limits.
The new technologies that have now been adopted include liquid chromatography (LC and UPLC) and mass spectrometry (MS).
In this webinar we will discuss the approaches that companies have successfully implemented to obtain better analytical results and increase productivity.
Senior Market Development Manager
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