Determination of Four Bitter Compounds in Caramel Colors and Beverages Using Modified QuEChERS Coupled with Liquid Chromatography-Diode Array Detector-Mass Spectrometry-Reference-Cited by-同舟云学术

Determination of Four Bitter Compounds in Caramel Colors and Beverages Using Modified QuEChERS Coupled with Liquid Chromatography-Diode Array Detector-Mass Spectrometry

Published:2019-05-01 Issue:7 Volume:12 Page:1674-1683
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Li He,Wu Chun-Jian,Tang Xiang-Yi,Yu Shu-Juan^ORCID

Funder

National Natural Science Foundation of China

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s12161-019-01500-z.pdf

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