Metabolomics Analysis of Five Types of Wangdu Chili Peppers Based on HPLC and GC-MS

被引：0
|
作者：
Wang, Xiaoyu [1 ]
Wang, Zhenzhen [1 ]
Hu, Mengya [2 ]
Dai, Jing [1 ]
Sha, Ruyi [1 ]
Mao, Jianwei [1 ]
机构：
[1] Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Product, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang Un
[2] China Biofermentation Industry Association, Beijing,100005, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 20期
关键词：
Amino acids - Citric acid - Fructose - Gas chromatography - Lactic acid - Magnetic couplings - Metabolites - Screws - Speed reducers - Sugar (sucrose) - Variable speed drives;
D O I：
10.13386/j.issn1002-0306.2024010245
中图分类号：
学科分类号：
摘要：
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页码：14 / 22
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