AboutValuesWhy OA.mg?OA.mg PremiumExploreDataContact
Chrome ExtensionScholarMindChatGPT Plugin
ϟ
 
DOI: 10.1016/j.foodchem.2013.03.015
OpenAccess: Closed
This work is not Open Acccess. We may still have a PDF, if this is the case there will be a green box below.

A rapid shaking-based ionic liquid dispersive liquid phase microextraction for the simultaneous determination of six synthetic food colourants in soft drinks, sugar- and gelatin-based confectionery by high-performance liquid chromatography

Hao Wu,Jingkun Guo,Liming Du,Tzung-Pei Hong,Cheng-xuan Hao,Zhifeng Wang,Jie-yan Wang

Tartrazine
Chromatography
Chemistry
2013
Loading...
    Cite this:
Generate Citation
Powered by Citationsy*
    “A rapid shaking-based ionic liquid dispersive liquid phase microextraction for the simultaneous determination of six synthetic food colourants in soft drinks, sugar- and gelatin-based confectionery by high-performance liquid chromatography” is a paper by Hao Wu Jingkun Guo Liming Du Tzung-Pei Hong Cheng-xuan Hao Zhifeng Wang Jie-yan Wang published in 2013. It has an Open Access status of “closed”. You can read and download a PDF Full Text of this paper here.
    OA.mgAbout UsOur ValuesWhy OA.mg? OA.mg PremiumChrome ExtensionChatGPT PluginPublic RoadmapChangelogContact UsFeedback?
    Privacy PolicyTerms of ServiceRefund Policy
    ContentOA.mg CoverageTop ListsOpen Access JournalsTopicsBlog
    ExploreGeographyEngineeringPoliSciGeologyPhilosophySociologyArtHistoryMathematicsPhysics
     PsychologyComputer ScienceBusinessEnvironmental ScienceChemistryMaterials ScienceMedicineBiologyEconomics
    OA.mg is built in Stockholm, London, and Seoul. We work hand in hand with the scientific community to advance the cause of Open Access. Feedback makes us better.