Determination of 5-Hydroxymethyl-2-Furaldehyde in Cooked...

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Food Analytical Methods 2019 / 5

Determination of 5-Hydroxymethyl-2-Furaldehyde in Cooked Japonica Rice Using a Modified QuEChERS Method Combined with Dispersive Liquid-Liquid Microextraction Followed by UPLC-ESI-MS/MS

Feng, Tingting, Zhang, Qingxia, Wang, Xuejiao, Xia, Shuqin, Fang, Zhen, Li, Jing, Zhang, Xiaoming, Yu, Jingyang
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Language:
english
Journal:
Food Analytical Methods
DOI:
10.1007/s12161-019-01533-4
Date:
May, 2019
File:
PDF, 562 KB
english, 2019
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