QuEChERS-超高效液相色谱-串联质谱法检测腌腊肉中四种常用香料
李林竹, 马凯, 杨昌彪, 黄永桥, 王媛媛, 范金旭, 陶光灿
Determination of four spices in cured meat samples by QuEChERS coupled with ultra-performance liquid chomatography-tandem mass spectrometry
LI Linzhu, MA Kai, YANG Changbiao, HUANG Yongqiao, WANG Yuanyuan, FAN Jinxu, TAO Guangcan
食品与发酵工业
.
2021, (16): 247
-252
.
DOI: 10.13995/j.cnki.11-1802/ts.027529
