Study of Residue Preservatives Thiabendazole, o-Phenylphenol and Diphenyl in Fruits and Vegetables by SPE-Separation Technology

BAI Juan-juan; Mamat Ahmat; Arkin Iburaim

doi:10.3964/j.issn.1000-0593(2012)08-2200-04

Journals >Spectroscopy and Spectral Analysis >Volume 32 >Issue 8 >Page 2200 > Article

Spectroscopy and Spectral Analysis
Vol. 32, Issue 8, 2200 (2012)

Study of Residue Preservatives Thiabendazole, o-Phenylphenol and Diphenyl in Fruits and Vegetables by SPE-Separation Technology

BAI Juan-juan^*, Mamat Ahmat, and Arkin Iburaim

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[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2012)08-2200-04 Cite this Article

BAI Juan-juan, Mamat Ahmat, Arkin Iburaim. Study of Residue Preservatives Thiabendazole, o-Phenylphenol and Diphenyl in Fruits and Vegetables by SPE-Separation Technology[J]. Spectroscopy and Spectral Analysis, 2012, 32(8): 2200 Copy Citation Text

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References

[1] Naoki Yoshioka, Yumi Akiyama, Tomofumi Matsuoka. Food Control, 2010, (21): 212.

[4] http://www.people.com.cn/h/2011/1115/c25408-4269891889.ht mL.

[7] Naoki Yoshioka, Yumi Akiyama, Kiyoshi Teranishi. Journal of Chromatography A, 2004, 1022: 145.

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