短链脂肪酸气相色谱-质谱测定方法的建立

Q4 Agricultural and Biological Sciences 中国食品学报 Pub Date : 2023-09-30 DOI:10.16429/j.1009-7848.2023.09.027

卜子晨 | 郑诗琪 | 王佳 | 夏永军 | 艾连中 | 王光强

引用次数: 0

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

短链脂肪酸气相色谱-质谱测定方法的建立

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

文献相关原料

公司名称	产品信息	其他信息	采购帮参考价格
上海源叶	乙酸	≥99%	￥15.00~￥21945.73
上海源叶	丙酸	≥99%	￥25.00~￥4801.50
上海源叶	丁酸	≥99%	￥20.00~￥4771.04

来源期刊

中国食品学报 Agricultural and Biological Sciences-Food Science

CiteScore

0.90

自引率

0.00%

发文量

9711

期刊介绍： Journal of Chinese Institute of Food Science and Technology is an academic journal supervised by China Association for Science and Technology and sponsored by Chinese Society of Food Science and Technology, with international standard issue number ISSN 1009-7848 and domestic uniform issue number CN 11-4528/TS, and is now a monthly journal. It is an important core journal representing China's food industry and scientific and technological level among the national food journals, and undertakes the main channel of domestic and international academic exchanges. The content of the journal covers research reports and review articles on raw materials and auxiliary materials, processes, testing, safety, etc. related to food and food industry, and it has a number of columns, such as the Youth Forum, Nutrition and Functions, etc. The journal has been awarded the ‘China Food Safety Award’ by the Chinese Academy of Food Science and Technology. The journal has been awarded the honours of ‘China Science and Technology Core Journal’ and ‘China Excellence in Science and Technology Journal’, and has been indexed by a number of literature retrieval institutions including EI, CA, Scopus, etc. The journal is dedicated to serving the scientific research, production and management of the food industry. It is dedicated to serving the scientific research, production and management of the food industry.

期刊最新文献

酶解与发酵联合处理对牛蒡根风味的影响基于电子舌和代谢组学评价不同等级滇红茶汤非挥发性差异组分大豆多肽中α-葡萄糖苷酶和α-淀粉酶抑制剂的虚拟筛选及体外活性验证壳聚糖/玉米醇溶蛋白-花色苷纳米颗粒复合膜的制备及其性能青柿子提取物抑制消化酶活性与降血糖效应