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LC-MS/MSによる加工食品中セレウリド迅速分析法.

Authors :
河野嘉了
佐藤秀樹
古賀舞香
松永典久
日髙千恵
中牟田啓子
Source :
Japanese Journal of Food Chemistry & Safety; 2021, Vol. 28 Issue 2, p98-106, 9p
Publication Year :
2021

Abstract

<i>Copyright of Japanese Journal of Food Chemistry & Safety is the property of Japanese Society of Food Chemistry and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
13412094
Volume :
28
Issue :
2
Database :
Complementary Index
Journal :
Japanese Journal of Food Chemistry & Safety
Publication Type :
Academic Journal
Accession number :
152757915