Determination and exposure assessment of seven inedible pigments in Chongqing hotpot seasoning by alumina column coupling with high performance liquid chromatography

ZHENG Lianji; ZOU Yong; ZHANG Qi; LI Zhi; FEI Huaxi; ZHONG Geng

doi:10.13995/j.cnki.11-1802/ts.021102

ZHENG Lianji, ZOU Yong, ZHANG Qi, LI Zhi, FEI Huaxi, ZHONG Geng

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (19) : 277-286.

PDF(1483 KB)

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (19) : 277-286. DOI: 10.13995/j.cnki.11-1802/ts.021102

Analysis and detection

Determination and exposure assessment of seven inedible pigments in Chongqing hotpot seasoning by alumina column coupling with high performance liquid chromatography

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(19): 277-286 https://doi.org/10.13995/j.cnki.11-1802/ts.021102

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(1483 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export