Molecular characterization of edible vegetable oils via free fatty acid and triacylglycerol fingerprints by electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry
文献类型：期刊论文
| 作者 | Li, Yongyong2; Jiang, Bin3; Lou, Yongjiang2; Shi, Quan1; Zhuang, Rongyu2; Zhan, Zhao-Wen3 |
| 刊名 | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
 |
| 出版日期 | 2019-06-27 |
| 页码 | 10 |
| ISSN号 | 0950-5423 |
| DOI | 10.1111/ijfs.14258 |
| WOS研究方向 | Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:000473557800001 |
| 源URL | [http://ir.gig.ac.cn/handle/344008/57341]  |
| 专题 | 有机地球化学国家重点实验室 |
| 通讯作者 | Li, Yongyong |
| 作者单位 | 1.China Univ Petr, State Key Lab Heavy Oil Proc, Beijing 102249, Peoples R China 2.Ningbo Univ, Coll Food & Pharmaceut Sci, Ningbo 315211, Zhejiang, Peoples R China 3.Chinese Acad Sci, Guangzhou Inst Geochem, State Key Lab Organ Geochem, Guangzhou 510640, Guangdong, Peoples R China |
| 推荐引用方式 GB/T 7714 | Li, Yongyong,Jiang, Bin,Lou, Yongjiang,et al. Molecular characterization of edible vegetable oils via free fatty acid and triacylglycerol fingerprints by electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry[J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2019:10. |
| APA | Li, Yongyong,Jiang, Bin,Lou, Yongjiang,Shi, Quan,Zhuang, Rongyu,&Zhan, Zhao-Wen.(2019).Molecular characterization of edible vegetable oils via free fatty acid and triacylglycerol fingerprints by electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,10. |
| MLA | Li, Yongyong,et al."Molecular characterization of edible vegetable oils via free fatty acid and triacylglycerol fingerprints by electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry".INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019):10. |
入库方式： OAI收割
来源：广州地球化学研究所
浏览0
下载0
收藏0
其他版本
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。