藜麦品种的基本营养成分和基于 UPLC- ZenoTOF-MS/MS 的脂肪组学分析

IF 4 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Production, Processing and Nutrition Pub Date : 2024-08-10 DOI:10.1186/s43014-024-00257-1
Shufang Wang, Mian Wang, You Zhou, Runqiang Yang, Huimin Chen, Jirong Wu, Jianhong Xu, Kang Tu, Jianrong Shi, Xiaofeng Sun
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Basic nutrients and UPLC- ZenoTOF-MS/MS based lipomics analysis of Chenopodium quinoa Willd. varieties
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来源期刊
Food Production, Processing and Nutrition
Food Production, Processing and Nutrition Medicine-Public Health, Environmental and Occupational Health
CiteScore
6.90
自引率
4.30%
发文量
28
审稿时长
12 weeks
期刊最新文献
Basic nutrients and UPLC- ZenoTOF-MS/MS based lipomics analysis of Chenopodium quinoa Willd. varieties Basic nutrients and UPLC- ZenoTOF-MS/MS based lipomics analysis of Chenopodium quinoa Willd. varieties Development, optimization, and characterization of vitamin C-fortified oleogel-based chewable gels and a novel nondestructive analysis method for the vitamin C assay Changes in the gut microbiota induced by an oral formulation of multiple peptides and plants contribute to its antihypertensive effects Dietary lipid and astaxanthin contents affect the pigmentation of Arctic charr (Salvelinus alpinus)
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