YANG, Jinxu. Analysis of Alum Content in Catering Foods Based on Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Highlights in Science, Engineering and Technology, [S. l.], v. 139, p. 272–277, 2025. DOI: 10.54097/mhbxqz06. Disponível em: https://hsetdata.com/index.php/ojs/article/view/679. Acesso em: 15 jun. 2026.