| References |
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| Li, H., Wu, C. J., Tang, X. Y., & Yu, S. J. (2019). Determination of Four Bitter Compounds in Caramel Colors and Beverages Using Modified QuEChERS Coupled with Liquid Chromatography-Diode Array Detector-Mass Spectrometry. Food Analytical Methods, 12(7), 1674-1683. |