Detection of chemical contaminants in heat processed meat products based on UPLC-MS/MS-Reference-Cited by-同舟云学术

Detection of chemical contaminants in heat processed meat products based on UPLC-MS/MS

Published:2023-12 Issue: Volume:124 Page:105711
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Li Ling,Li Ping,Tang Shi,Xiao Caiju,Huang Yukun^ORCID,Wang Lijun,Yang Xiao,Chen Xianggui,Shao Bing

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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4. Development and validation of a modified QuEChERS protocol coupled to UHPLC-APCI-MS/MS for the simple and rapid quantification of 16 heterocyclic aromatic amines in cooked beef;Chevolleau;Food Chem.,2020

5. Modified QuEChERS combined with ultra high performance liquid chromatography tandem mass spectrometry to determine seven biogenic amines in Chinese traditional condiment soy sauce;Dong;Food Chem.,2017

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