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Food Additives & Contaminants: Part A Volume 37, 2020 - Issue 12
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Determination of exogenous prohibited flavour compounds added in coffee using gas chromatography triple quadrupole tandem massspectrometry and gas chromatography/combustion/isotope ratio mass spectrometry

Yujiao Wanga Institute of Food Safety, Chinese Academy of Inspection & Quarantine, Beijing, China;b School of Bioengineering, Tianjin University of Science & Technology, Tianjin, ChinaView further author information
,
Tong Liua Institute of Food Safety, Chinese Academy of Inspection & Quarantine, Beijing, ChinaView further author information
,
Fengming Chena Institute of Food Safety, Chinese Academy of Inspection & Quarantine, Beijing, ChinaView further author information
,
Xiujuan Wanga Institute of Food Safety, Chinese Academy of Inspection & Quarantine, Beijing, ChinaView further author information
&
Feng Zhanga Institute of Food Safety, Chinese Academy of Inspection & Quarantine, Beijing, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-0155-9087View further author information
ORCID Icon
Pages 2011-2022 | Received 21 Jun 2020, Accepted 20 Sep 2020, Published online: 05 Nov 2020

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