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Springer Publishing Company

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TLC-MS VERSUS TLC-LC-MS FINGERPRINTS OF HERBAL EXTRACTS. PART II. PHENOLIC ACIDS AND FLAVONOIDS

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Analysis of neem oils by LC–MS and degradation kinetics of azadirachtin-A in a controlled environment: Characterization of degradation products by HPLC–MS–MS

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Comparison of GC–MS and LC–MS methods for the analysis of antioxidant phenolic acids in herbs

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Methylene blue derivatization then LC–MS analysis for measurement of trace levels of sulfide in aquatic samples

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