Citation: | QIN Zhiwei, YE Bo, LIU Ling. Quantitative Analysis of Three Amines in Thermally Processed Meat Products Using QuEChERS Combined with UHPLC-MS/MS[J]. Science and Technology of Food Industry, 2022, 43(19): 340−348. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120176. |
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