基于超高效液相色谱-三重四极杆串联质谱法的黑蒜加工过程中特征成分变化规律

吴鹏，刘平香，王玉涛，高瑞，江育荧，毕京秀，王正荣

Changing Pattern of Characteristic Components in Black Garlic during Processing Analyzed by Ultra-high Performance Liquid Chromatography-Triple Quadrupole Tandem Mass Spectrometry

WU Peng, LIU Pingxiang, WANG Yutao, GAO Rui, JIANG Yuying, BI Jingxiu, WANG Zhengrong

食品科学 . 2024, (1): 82 -90 . DOI: 10.7506/spkx1002-6630-20230329-292