Factors that affect polychlorinated naphthalenes formation and distribution during the heating of sucralose

	Factors that affect polychlorinated naphthalenes formation and distribution during the heating of sucralose
	Dong, Shujun ; Liu, Guorui ; Li, Xiaomin
刊名	FOOD CHEMISTRY
	2019-03-15
卷号	276 页码:397-401
ISSN号	0308-8146
内容类型	期刊论文
源URL	[http://ir.rcees.ac.cn/handle/311016/42949]
专题	生态环境研究中心_环境化学与生态毒理学国家重点实验室
作者单位	1.Chinese Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, Beijing 100081, Peoples R China 2.Chinese Acad Sci, Res Ctr Ecoenvironm Sci, State Key Lab Environm Chem & Ecotoxicol, Beijing 100085, Peoples R China
推荐引用方式 GB/T 7714	Dong, Shujun,Liu, Guorui,Li, Xiaomin. Factors that affect polychlorinated naphthalenes formation and distribution during the heating of sucralose[J]. FOOD CHEMISTRY,2019,276:397-401.
APA	Dong, Shujun,Liu, Guorui,&Li, Xiaomin.(2019).Factors that affect polychlorinated naphthalenes formation and distribution during the heating of sucralose.FOOD CHEMISTRY,276,397-401.
MLA	Dong, Shujun,et al."Factors that affect polychlorinated naphthalenes formation and distribution during the heating of sucralose".FOOD CHEMISTRY 276(2019):397-401.