Determination of Soybean Protein in Steak Products by Liquid Chromatography-Tandem Mass Spectrometry

被引:0
|
作者
液相色谱-串联质谱法测定牛排产品中大豆蛋白含量
机构
[1] Li, Yingying
[2] Zhang, Yingying
[3] Ren, Nan
[4] Li, Shilei
[5] Zhao, Wentao
[6] Tian, Hanyou
[7] Wang, Shouwei
来源
Wang, Shouwei (cmrcwsw@126.com) | 1600年 / Chinese Chamber of Commerce卷 / 41期
关键词
Liquid chromatography - Mass spectrometry;
D O I
10.7506/spkx1002-6630-20191013-105
中图分类号
学科分类号
摘要
引用
收藏
页码:297 / 303
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