Determination of 12 Mycotoxins in Seasoning Flour Products by QuEChERS-SPE-Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
A method was developed for the residual quantity determination of 12 mycotoxins in seasoning flour products by QuEChERS-SPE-ultra performance liquid chromatography-tandem mass spectrometry. The samples were extracted with formic acid acetonitrile aqueous solution and salted out by adding sodium chlo...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado em: |
The editorial department of Science and Technology of Food Industry
2022-03-01
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| coleção: | Shipin gongye ke-ji |
| Assuntos: | |
| Acesso em linha: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070203 |
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