The preparation and application of the Chinese prickly ash’s molecularly imprinted solid-phase extraction

CHEN Xiao-long et al

Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (12) : 99-107.

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Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (12) : 99-107. DOI: 10.13995/j.cnki.11-1802/ts.014711

The preparation and application of the Chinese prickly ash’s molecularly imprinted solid-phase extraction

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 43(12): 99-107 https://doi.org/10.13995/j.cnki.11-1802/ts.014711

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