液相串联质谱法测定豆制品中的碱性橙Ⅱ和碱性嫩黄O

卢晓蕊,沈虹

Determination of Food Color of Basic Orange Ⅱ and Basic Flavine O in Bean Products by LC-MS/MS

Lu Xiao-rui, Shen Hong

食品与发酵工业 . 2011, (08): 166 -169 . DOI: 10.13995/j.cnki.11-1802/ts.2011.08.008