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Volunteer

Leo Nollet

Expertise

Send me questions on the analysis and detection methods of food ingredients. How to analyze or detect food compounds or residues. Analysis methods of amino acids, peptides, proteins, sugars, organic acids, fats, etc...

Experience

I am a Ph. D. in Science

Organizations
Hogeschool Gent, Ghent, Belgium

Publications
Handbook of Food Analysis, M. Dekker, New York, 1996.
Food Analysis by HPLC, 2nd Ed., M. Dekker, New York, 2000.

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