N, O-双(三甲基硅烷)三氟乙酰胺硅烷化-气质联用法同时分析花椒风味和营养成分
王群娣, 韩冷, 王旭婷, 赵晨露, 程玉娇, 余波, 邓明雪, 张腾辉, 李贵节
Simultaneous analysis of flavor and nutritional components from Sichuan pepper using a N, O-bis (rimethylsilyl) trifluoroacetamide silylation-gas chromatography-mass spectrometry method
WANG Qundi, HAN Leng, WANG Xuting, ZHAO Chenlu, CHENG Yujiao, YU Bo, DENG Mingxue, ZHANG Tenghui, LI Guijie
食品与发酵工业
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2025, (16): 332
-341
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DOI: 10.13995/j.cnki.11-1802/ts.040602
