Microwave‐assisted extraction in closed vessel in food analysis
Donatella Ferrara,
Marco Beccaria,
Chiara E. Cordero
et al.
Abstract:Microwave‐assisted extraction (MAE) is an important technique in analytical chemistry. It offers several advantages over traditional extraction methods, such as improved extraction efficiency, shorter extraction times, reduced solvent consumption, and enhanced analyte recovery. Using microwaves, heat is directly applied to the sample, leading to rapid and efficient extraction of target compounds by enhancing the solubility and diffusion of the target compounds, thus requiring lower solvent volume. Therefore, M… Show more
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