Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.Title基于超高效液相色谱-三重四极杆串联质谱法的 黑蒜加工过程中特征成分变化规律.Authors吴 鹏; 刘平香; 王玉涛; 高 瑞; 江育荧; 毕京秀; 王正荣PublicationShipin Kexue/ Food Science, 2024, Vol 45, Issue 1, p82ISSN1002-6630Publication typeArticleDOI10.7506/spkx1002-6630-20230329-292