万寿菊油挥发性成分的GC-MS保留指数定性 分析.
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- Food Research & Development, 2018, v. 39, n. 20, p. 152, doi. 10.3969/j.issn.1005-6521.2018.20.028
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- Article
Works by 尹团章
Results: 3
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2
基于 GC-MS 的保留指数分析黑胡椒精油挥发性成分.
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- China Condiment, 2024, v. 49, n. 4, p. 178, doi. 10.3969/j.issn.1000-9973.2024.04.030
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- Article
3
茶用荔枝产香菌的筛选与鉴定.
- Published in:
- Journal of Henan Agricultural Sciences, 2019, v. 48, n. 7, p. 150, doi. 10.15933/j.cnki.1004-3268.2019.07.022
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- Article