Rhodamine and related substances in food: Recent updates on pretreatment and analysis methods

作者：Rong-zhu Du, Yuan Zhang, Yu Bian, Chunyu Yang, Xuesong Feng, Zhen-wei He · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.140384 · 被引用次数：18 · 研究领域：Dye analysis and toxicity、Biochemical Analysis and Sensing Techniques、Tea Polyphenols and Effects