Huang1, W.-Y. (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), pp. 7987–7993. doi: 10.14233/ajchem.2014.16852.