定量代谢组学比较分析蕾薹期油菜 不同部位营养差异.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 18, p. 152, doi. 10.7506/spkx1002-6630-20231124-189
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Works by 吴宗远
Results: 2
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基于液相色谱-串联质谱法分析不同植物油经加热处理 前后氧化脂肪酸的变化
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- Chinese Journal of Oil Crop Sciences, 2020, v. 42, n. 3, p. 364, doi. 10.19802/j.issn.1007-9084.2019283
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