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	Effect of temperature on thermal oxidation of palmitic acid studied by combination of EPR spin trapping technique and SPME-GC-MS/MS
	Chen, Hongjian[1]; Wang, Yong[2]; Cao, Peirang[1]; Liu, Yuanfa[1]
	2017
卷号	234页码:439
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5132062
专题	暨南大学
作者单位	1.[1]Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China 2.[2]Jinan Univ, Dept Food Sci & Engn, Guangdong Saskatchewan Oilsee Joint Lab, Guangzhou 510632, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Chen, Hongjian[1],Wang, Yong[2],Cao, Peirang[1],et al. Effect of temperature on thermal oxidation of palmitic acid studied by combination of EPR spin trapping technique and SPME-GC-MS/MS[J],2017,234:439.
APA	Chen, Hongjian[1],Wang, Yong[2],Cao, Peirang[1],&Liu, Yuanfa[1].(2017).Effect of temperature on thermal oxidation of palmitic acid studied by combination of EPR spin trapping technique and SPME-GC-MS/MS.,234,439.
MLA	Chen, Hongjian[1],et al."Effect of temperature on thermal oxidation of palmitic acid studied by combination of EPR spin trapping technique and SPME-GC-MS/MS".234(2017):439.

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