[1]
Huang1, W.-Y. et al. 2014. Determination of Three Preservatives in Food by Ultrahigh Conductivity Zone-Low Temperature Zone/Sweeping-Micellar Electrokinetic Chromatography in Non-Aqueous Capillary Electrophoresis. Asian Journal of Chemistry. 26, 23 (Nov. 2014), 7987–7993. DOI:https://doi.org/10.14233/ajchem.2014.16852.