固相萃取-气相色谱-串联质谱法测定 木耳中五氯苯酚.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 22, p. 233
- By:
- Publication type:
- Article
Works by 卢忠魁
Results: 10
1
2
油莎豆粕小分子肽的制备、鉴定及功能分析.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 22, p. 305
- By:
- Publication type:
- Article
3
即热型预制黑椒鸡柳加工过程中 挥发性风味演化研究.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 17, p. 166
- By:
- Publication type:
- Article
4
基于顶空-气相色谱-离子迁移谱法分析 不同类型精酿啤酒的挥发性香气成分.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 7, p. 305
- By:
- Publication type:
- Article
5
QuEChERS-液相色谱-串联质谱法测定蔬菜中6 种氨基甲酸酯农药及其代谢物的含量.
- Published in:
- Journal of Food Safety & Quality, 2019, v. 10, n. 12, p. 3992
- By:
- Publication type:
- Article
6
不同干燥方式对柳蒿芽山野菜挥发性风味的 影响研究.
- Published in:
- China Food Additives, 2024, v. 35, n. 9, p. 109, doi. 10.19804/j.issn1006-2513.2024.9.014
- By:
- Publication type:
- Article
7
黑参甜米酒加工工艺优化及挥发性成分测定.
- Published in:
- Journal of Food Safety & Quality, 2024, v. 15, n. 6, p. 56, doi. 10.19812/j.cnki.jfsq11-5956/ts.20231226006
- By:
- Publication type:
- Article
8
不同热处理对泡椒挥发性风味化合物的影响分析.
- Published in:
- Journal of Food Safety & Quality, 2024, v. 15, n. 6, p. 45, doi. 10.19812/j.cnki.jfsq11-5956/ts.20231225017
- By:
- Publication type:
- Article
9
不同肉酱比鹿肉酱中关键挥发性有机 化合物的判别分析.
- Published in:
- Journal of Food Safety & Quality, 2024, v. 15, n. 6, p. 10, doi. 10.19812/j.cnki.jfsq11-5956/ts.20231225016
- By:
- Publication type:
- Article
10
保加利亚乳杆菌发酵转化人参皂苷工艺研究.
- Published in:
- Journal of Food Safety & Quality, 2024, v. 15, n. 6, p. 1, doi. 10.19812/j.cnki.jfsq11-5956/ts.20231226005
- By:
- Publication type:
- Article