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

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