A stop-flow two-dimensional liquid chromatography method for determination of food additives in yogurt
Crossref DOI link: https://doi.org/10.1039/C4AY02855D
Published Online: 2015
Update policy: https://doi.org/10.1039/rsc_crossmark_policy
Hou, Xiaofang
Ma, Jing
He, Xiaoshuang
Chen, Liang
Wang, Sicen
He, Langchong
Funding for this research was provided by:
National Natural Science Foundation of China (81102414)
National Natural Science Foundation of China (81227802)
Accepted Manuscript valid from 2016-01-23
