基于 UPLC-Q-TOF-MS法分析陈皮中的化学成分.
- Published in:
- China Condiment, 2024, v. 49, n. 4, p. 166, doi. 10.3969/j.issn.1000-9973.2024.04.028
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- Article
Works by 黄晓媛
Results: 2
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2
发酵食品中氨基甲酸乙酯的形成途径及 消减策略研究进展.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 14, p. 4551
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- Publication type:
- Article