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

doi:10.13995/j.cnki.11-1802/ts.027529

LI Linzhu, MA Kai, YANG Changbiao, HUANG Yongqiao, WANG Yuanyuan, FAN Jinxu, TAO Guangcan

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (16) : 247-252.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (16) : 247-252. DOI: 10.13995/j.cnki.11-1802/ts.027529

Determination of four spices in cured meat samples by QuEChERS coupled with ultra-performance liquid chomatography-tandem mass spectrometry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(16): 247-252 https://doi.org/10.13995/j.cnki.11-1802/ts.027529

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Received	Revised	Published
2021-04-06	2021-04-21	2021-08-25
Issue Date
2021-09-10

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