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UPLC-MS/MS检测肉制品中16 种杂环胺 前处理方法筛选.

Authors :
丁晓倩
惠 腾
白 雪
王振宇
张德权
Source :
Shipin Kexue/ Food Science; 2021, Vol. 42 Issue 20, p230-237, 8p
Publication Year :
2021

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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 :
10026630
Volume :
42
Issue :
20
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
153211135
Full Text :
https://doi.org/10.7506/spkx1002-6630-20200610-134