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基于UPLC-Q-Exactive/MS的不同烘焙 处理岩茶化学成分差异分析.

Authors :
钟秋生
彭佳堃
戴伟东
林 智
吕海鹏
陈泉宾
李鑫磊
陈常颂
Source :
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 20, p268-282, 15p
Publication Year :
2023

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 :
44
Issue :
20
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
173463144
Full Text :
https://doi.org/10.7506/spkx1002-6630-20221205-052