Detection of 5 flavor raw materials and 2 synthetic intermediates in bakery products by ultra-high performance liquid chromatography

TUO Yang; LI Tanyao; CHEN Dongyang; ZHAO Le; FAN Xiang; YANG Shengyuan

doi:10.3969/j.issn.1006-3110.2026.02.016

TUO Yang, LI Tanyao, CHEN Dongyang, ZHAO Le, FAN Xiang, YANG Shengyuan

Practical Preventive Medicine ›› 2026, Vol. 33 ›› Issue (2) : 175-177.

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Practical Preventive Medicine ›› 2026, Vol. 33 ›› Issue (2) : 175-177. DOI: 10.3969/j.issn.1006-3110.2026.02.016

Experimental Study and Health Laboratory Technology

Detection of 5 flavor raw materials and 2 synthetic intermediates in bakery products by ultra-high performance liquid chromatography

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 33(2): 175-177 https://doi.org/10.3969/j.issn.1006-3110.2026.02.016

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