气相色谱串联质谱法测定加工工艺对毛豆硒蛋氨酸含量的影响
张浩 1,莫海珍1,周全霞1,张慜 2
Effects of Processing and Storage Conditions on Selenomethionine Content in Edamame Determined by Gas Chromatography-Mass Spectrometry
ZHANG Hao1,MO Hai-zhen1,ZHOU Quan-xia1,ZHANG Min2
食品科学
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2010, (14): 216
-220
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DOI: 10.7506/spkx1002-6630-201014049