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
FOOD SCIENCE . 2024, (1): 82 -90 .  DOI: 10.7506/spkx1002-6630-20230329-292