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	Main Organic Acids in Rice Wine and Beer Determined by Capillary Electrophoresis with Indirect UV Detection Using 2, 4-Dihydroxybenzoic Acid as Chromophore
	Liu, Qi[1]; Wang, Li[1]; Hu, Jie[1]; Miao, Yanni[1]; Wu, Zixue[1]; Li, Jianrong[2]
	2017
卷号	10期号:1页码:111
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/5535360
专题	浙江工商大学
作者单位	1.[1]Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Hangzhou 310018, Zhejiang, Peoples R China 2.[2]Bohai Univ, Coll Chem Chem Engn & Food Safety, Food Safety Key Lab Liaoning Prov, Jinzhou 121013, Peoples R China
推荐引用方式 GB/T 7714	Liu, Qi[1],Wang, Li[1],Hu, Jie[1],et al. Main Organic Acids in Rice Wine and Beer Determined by Capillary Electrophoresis with Indirect UV Detection Using 2, 4-Dihydroxybenzoic Acid as Chromophore[J],2017,10(1):111.
APA	Liu, Qi[1],Wang, Li[1],Hu, Jie[1],Miao, Yanni[1],Wu, Zixue[1],&Li, Jianrong[2].(2017).Main Organic Acids in Rice Wine and Beer Determined by Capillary Electrophoresis with Indirect UV Detection Using 2, 4-Dihydroxybenzoic Acid as Chromophore.,10(1),111.
MLA	Liu, Qi[1],et al."Main Organic Acids in Rice Wine and Beer Determined by Capillary Electrophoresis with Indirect UV Detection Using 2, 4-Dihydroxybenzoic Acid as Chromophore".10.1(2017):111.

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