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Determination of Contents of Catechins in Oolong Teas by Quantitative Analysis of Multi-components Via a Single Marker (QAMS) Method 期刊论文
FOOD ANALYTICAL METHODS, 2017, 卷号: 10, 期号: 2, 页码: 363-368
作者:  Qing, LS;  Luo, P;  Liang, J;  Li, J;  Xie, J
收藏  |  浏览/下载:27/0  |  提交时间:2018/08/28
Quantification of mycotoxins in vegetable oil by UPLC-MS/MS after magnetic solid-phase extraction 期刊论文
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 2017, 卷号: 34, 期号: 7, 页码: 1201-1210
作者:  Wan, LH;  Bai, XL;  Zhang, FP;  Liu, YM;  Liu, YM
收藏  |  浏览/下载:24/0  |  提交时间:2018/08/28
Systematic qualitative and quantitative assessment of fatty acids in the seeds of 60 tree peony (Paeonia section Moutan DC.) cultivars by GC-MS 期刊论文
FOOD CHEMISTRY, 2015, 卷号: 173, 页码: 133-140
作者:  Li, Shan-Shan;  Yuan, Ru-Yu;  Chen, Li-Guang;  Wang, Liang-Sheng;  Hao, Xiang-Hong
收藏  |  浏览/下载:5/0  |  提交时间:2022/09/13
Assessment of flavonoids and volatile compounds in tea infusions of water lily flowers and their antioxidant activities 期刊论文
FOOD CHEMISTRY, 2015, 卷号: 187, 页码: 20-28
作者:  Yin, Dan-Dan;  Yuan, Ru-Yu;  Wu, Qian;  Li, Shan-Shan;  Shao, Shuai
收藏  |  浏览/下载:4/0  |  提交时间:2022/09/13
Tracing the origin of paralytic shellfish toxins in scallop Patinopecten yessoensis in the northern Yellow Sea 期刊论文
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 2013, 卷号: 30, 期号: 11, 页码: 1933-1945
作者:  Chen, Jian-Hua;  Yu, Ren-Cheng;  Gao, Yan;  Kong, Fan-Zhou;  Wang, Yun-Feng
收藏  |  浏览/下载:31/0  |  提交时间:2014/07/17


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