利用TDS法研究保藏时间对辣白菜感官品质的 影响.
- Published in:
- Food Research & Development, 2019, v. 40, n. 11, p. 83, doi. 10.3969/j.issn.1005-6521.2019.11.015
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- Publication type:
- Article
Works by 马艺荧
Results: 6
1
2
气相色谱-串联质谱法测定婴幼儿配方乳粉中的 3-氯丙醇酯和缩水甘油酯及其风险评估.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 337, doi. 10.7506/spkx1002-6630-20220419-240
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- Publication type:
- Article
3
气相色谱-负化学源-质谱法测定茶叶中的 氟虫腈及其代谢物.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 351, doi. 10.7506/spkx1002-6630-20220316-172
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- Publication type:
- Article
4
高效液相色谱法测定东北农家酱中的5 种生物胺.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 343, doi. 10.7506/spkx1002-6630-20180626-486
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- Publication type:
- Article
5
食品中氟虫腈及其代谢物残留与检测研究进展.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 3, p. 151
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- Publication type:
- Article
6
抗氧化剂对间歇油炸不同食材菜籽油3-氯丙 醇酯、缩水甘油酯含量及理化性质的影响
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 271, doi. 10.13386/j.issn1002-0306.2024060159
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- Publication type:
- Article