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Phosphine (Hydrogen Phosphide) contamination in stored foods like cereals and spices is a growing concern due to its high volatility and low molecular weight. Conventional methods are cumbersome, requiring cryo-cooling and adsorbents. If you're not updating your methods, you could be falling behind in quality control. Agilent India COE lab introduces a groundbreaking solution with HS-GCMS (SQ and TQ). This innovative method eliminates the need for cryo-cooling or pre-concentration, ensuring a simple and robust analysis process. Don't let complex processes hinder your progress. Contact us to learn more - https://bit.ly/3AiX1xE #AgilentIndia #FoodSafety #FoodTesting #Phosphine chandrasekar kandaswamy Vivek D. Praveen Arya

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Nice

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