Evaluation of Iron Chlorin e6 disappearance and hydrolysis in soil and garlic using salting-out assisted liquid-liquid extraction coupled with high-performance liquid chromatography and ultraviolet-visible detection-Reference-Cited by-同舟云学术

Evaluation of Iron Chlorin e6 disappearance and hydrolysis in soil and garlic using salting-out assisted liquid-liquid extraction coupled with high-performance liquid chromatography and ultraviolet-visible detection

Published:2024-07 Issue: Volume:447 Page:138960
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhou Wenwen,Chen Jian,Zhou Rendan,Xiao Jian,Li Yuqi,Ren Yonglin,Li Baotong

Funder

Jiangxi Province Department of Science and Technology

National College Students Innovation and Entrepreneurship Training Program

People's Government of Jiangxi Province

Natural Science Foundation of Jiangxi Province

Publisher

Elsevier BV

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3. Determination of ten plant growth regulators in bean sprouts by mixed solid phase extraction columns separation and LC-MS/MS;Cai;Process,2023

4. Establishment and validation of an optimized analytical method for sodium copper Chlorophyllin in food using HPLC and LC/MS;Chong;Journal of the Korean Society of Food Science and Nutrition,2018

5. Simultaneous determination of sodium iron chlorophyllin and sodium copper chlorophyllin in food using high-performance liquid chromatography and ultra-performance liquid chromatography–mass spectrometry;Chong;Food Chemistry,2019

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