液相色谱-串联质谱法对牛肉中掺假成分的 相对定量分析.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 270, doi. 10.7506/spkx1002-6630-20210410-135
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Works matching AU 古 瑾
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顶空气相色谱-离子迁移谱分析不同部位和品种 猪肉的挥发性风味化合物.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 206, doi. 10.7506/spkx1002-6630-20210103-012
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气相色谱-串联质谱法高通量检测 食用油中3 类污染物.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 300, doi. 10.7506/spkx1002-6630-20181019-212
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