Determination of Rhodamine B in Ketchup, Tomato Sauce and Chili Powder by Micellar Electrokinetic Capillary Chromatography with Laser-Induced Fluorescence Detection
DING Xiaojing,, LIU Wenye,, WANG Ping
FOOD SCIENCE . 2020, (4): 287 -292 .  DOI: 10.7506/spkx1002-6630-20190101-006