超高效液相色谱-质谱法检测滩羊宰后成熟过程中 风味前体物质的变化.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 171, doi. 10.7506/spkx1002-6630-20181217-178
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Works matching AU 苑昱东
Results: 4
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基于气相色谱-质谱、液相色谱-质谱技术 研究贮藏过程中滩羊肉脂肪代谢通路转换.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 171, doi. 10.7506/spkx1002-6630-20181210-115
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- Article
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冷鲜滩羊肉贮藏中菌体蛋白质的变化对 微生物代谢产物的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 1, p. 231, doi. 10.7506/spkx1002-6630-20181207-096
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- Article
4
基于气相色谱-质谱和液相色谱-质谱技术的 冷鲜滩羊肉贮藏中脂肪差异代谢物检测.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 195, doi. 10.7506/spkx1002-6630-20180724-297
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- Article