Abstract
Mass spectrometry has gradually become an important tool in food quality and safety evaluation, playing an important role in the analysis of food quality components, pesticide residues, environmental persistent pollutants, and others in recent years, thus ensuring the quality, reliability, and safety of food. This chapter reviews the literatures of mass spectrometry application in food quality and safety evaluation during the last 10 years, introduces the development of mass category and characteristics, especially the application of mass spectrometry in different aspects of food quality and safety evaluation, explores and prospects the future application trends of mass spectrometry in food quality and safety evaluation. And it can be used as reference for the later research.
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