【文献】Quantitative Determination of Polycyclic Aromatic Hydrocarbons in Barbecued Meat Sausages by Gas Chromatography Coupled to Mass Spectrometry 【作者】Pascal Mottier, Véronique Parisod, and Robert J. Turesky 【来源】J. Agric. Food Chem. 【年，卷，起止页码】2000, 48 (4), pp 1160–1166 【链接】http://pubs.acs.org/doi/abs/10.1021/jf991205y
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