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
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页码：297 / 303
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