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A sensitive, simple and reliable method has been developed for the determination of atrazine in extra virgin olive oil. The analytical procedure involves direct extraction of the target analyte from oil matrix with methanol and a freezing clean-up step (−80 °C) followed by plate or sensor immunoassay determination. A detection limit of 0.7 ng/mL, with a dynamic range from 1.0 to 10.4 ng/mL, was reached...
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