作者单位：
Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, PR China; Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, Shandong, PR China.
[1]
Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, PR China.
[2]
School of Environmental and Municipal Engineering, Qingdao University of Technology, Qingdao 266033, Shandong, PR China.
[3]
Heze Institute for Food and Drug Control, Heze 274000, Shandong, PR China.
[4]
Department of Chemistry, Karakoram International University, Gilgit-Baltistan, Gilgit 15100, Pakistan.
[5]
Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, Shandong, PR China.
[6]
Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, PR China. Electronic address: zhengzhenjia@sdau.edu.cn.
[7]
Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, Shandong, PR China; School of Environmental and Municipal Engineering, Qingdao University of Technology, Qingdao 266033, Shandong, PR China. Electronic address: machunxia8927@163.com.
[8]
DOI
10.1016/j.jhazmat.2021.126893
PMID
34479085
发布时间
2021-12-14
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换一批
