UPLC-HRMS法同时直接测定白酒中多种痕量 呈香呈味物质及衍生物含量.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 6, p. 164, doi. 10.7506/spkx1002-6630-20230512-105
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- Article
Works matching AU 田栋伟
Results: 11
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UPLC-HRMS 法同时直接测定白酒中多种痕量 呈香呈味物质及衍生物含量.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 164, doi. 10.7506/spkx1002-6630-20230512-105
- By:
- Publication type:
- Article
3
呈苦味三羟基十八烯酸UPLC-HRMS测定方法 优化及其在白酒检测中的应用.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 352, doi. 10.7506/spkx1002-6630-20220614-140
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- Article
4
同位素内标-超高效液相色谱-高分辨质谱法 测定酒醅中氨基甲酸乙酯.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 23, p. 7807
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- Article
5
非靶向代谢组学法判别酱香习酒质量等级.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 1, p. 163
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- Article
6
酱香型白酒微量挥发性香气成分检测方法的建立及应用.
- Published in:
- China Brewing, 2025, v. 44, n. 4, p. 267, doi. 10.11882/j.issn.0254-5071.2025.04.039
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- Article
7
GC-MS/MS 法测定白酒接触材料中 12 种甲基硅氧烷类化合物的残留量.
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- China Brewing, 2025, v. 44, n. 3, p. 258, doi. 10.11882/j.issn.0254-5071.2025.03.039
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- Article
8
发酵食品中丙烯酰胺的来源及抑制措施研究进展.
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- China Brewing, 2024, v. 43, n. 5, p. 12, doi. 10.11882/j.issn.0254-5071.2024.05.003
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- Article
9
不同质量等级酱香白酒中风味物质及差异性分析.
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- China Brewing, 2024, v. 43, n. 1, p. 41, doi. 10.11882/j.issn.0254-5071.2024.01.007
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- Article
10
酿酒原料高粱对白酒品质影响的研究进展.
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- China Brewing, 2022, v. 41, n. 8, p. 6, doi. 10.11882/j.issn.0254-5071.2022.08.002
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- Article
11
超高效液相色谱-质谱-一测多评法结合质量控制图在高温 大曲生产过程品控分析中的应用.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 8, p. 290, doi. 10.13995/j.cnki.11-1802/ts.036825
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- Article