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. |
个性服务 |
查看访问统计 |
相关权益政策 |
暂无数据 |
收藏/分享 |
除非特别说明,本系统中所有内容都受版权保护,并保留所有权利。
修改评论