湘派卤汁中10种真菌毒素液相色谱串联质谱法的建立与评价
艾道迎, 郑奕柔, 黄展锐, 赵良忠, 林丽丹, 周衡平, 周凯, 周劲松, 尹世鲜
Establishment and evaluation of LC-MS/MS method for ten mycotoxins in Xiangpai brine
AI Daoying, ZHENG Yirou, HUANG Zhanrui, ZHAO Liangzhong, LIN Lidan, ZHOU Hengping, ZHOU Kai, ZHOU Jinsong, YIN Shixian
食品与发酵工业
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2023, (3): 306
-313
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DOI: 10.13995/j.cnki.11-1802/ts.032719
