Detection of preservative contents in baked foods by liquidchromatography-tandem mass spectrometry

doi:10.13995/j.cnki.11-1802/ts.022113

LI Qing, LAN Mengzhe, SONG Guanglin, WANG Daxia, SHANG Guanjia

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (11) : 283-287.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (11) : 283-287. DOI: 10.13995/j.cnki.11-1802/ts.022113

Detection of preservative contents in baked foods by liquidchromatography-tandem mass spectrometry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(11): 283-287 https://doi.org/10.13995/j.cnki.11-1802/ts.022113

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Received	Published
2019-08-28	2020-06-15
Issue Date
2020-06-24

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