Optimization of HS-SPME/GC-MS method for determination of volatile components in royal jelly

doi:10.13995/j.cnki.11-1802/ts.022968

WANG Jiao, LI Yuxin, ZHAO Baotang, HE Xingfen, ZHANG Jun, ZHANG Zhaoyun, YANG Fumin

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 239-245.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 239-245. DOI: 10.13995/j.cnki.11-1802/ts.022968

Optimization of HS-SPME/GC-MS method for determination of volatile components in royal jelly

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(8): 239-245 https://doi.org/10.13995/j.cnki.11-1802/ts.022968

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Received	Published
2019-12-04	2020-04-25
Issue Date
2020-02-01

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