FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (8): 293-300.doi: 10.7506/spkx1002-6630-20221026-272
• Safety Detection • Previous Articles Next Articles
LI Huatao, ZHANG Qiaozhi, BAO Zongyu, CAI Qingting, NI Haojie, ZHENG Ruixing, ZHANG Shufen, CAO Lili, WANG Yanbo, FU Linglin
Online:
2023-04-25
Published:
2023-05-06
CLC Number:
LI Huatao, ZHANG Qiaozhi, BAO Zongyu, CAI Qingting, NI Haojie, ZHENG Ruixing, ZHANG Shufen, CAO Lili, WANG Yanbo, FU Linglin. Detection of Maillard Reaction Products at Different Stages in Prepackaged Foods by Ultra-high Performance Liquid Chromatography-Stable Isotope Dilution Mass Spectrometry[J]. FOOD SCIENCE, 2023, 44(8): 293-300.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20221026-272
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