液相色谱-串联质谱法测定焙烤食品中多种防腐剂含量
李青, 蓝梦哲, 宋光林, 王大霞, 上官佳
Detection of preservative contents in baked foods by liquidchromatography-tandem mass spectrometry
LI Qing, LAN Mengzhe, SONG Guanglin, WANG Daxia, SHANG Guanjia
食品与发酵工业
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2020, (11): 283
-287
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DOI: 10.13995/j.cnki.11-1802/ts.022113
