中国科学院广州地球化学研究所机构知识库

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Molecular characterization of edible vegetable oils via free fatty acid and triacylglycerol fingerprints by electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry 期刊论文 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2019, 页码: 10 Authors:  Li, Yongyong;  Jiang, Bin;  Lou, Yongjiang;  Shi, Quan;  Zhuang, Rongyu;  Zhan, Zhao-Wen Favorite  |  View/Download：59/0  |  Submit date：2021/11/10