Detection of phenyllactic acid in fermented food using two-dimensionalhigh-performance liquid chromatography

ZHANG Wen; LIN Yikan; HUANG Yuqing; XIE Jiayu; OU Jie; LI Bailin

doi:10.13995/j.cnki.11-1802/ts.023427

ZHANG Wen, LIN Yikan, HUANG Yuqing, XIE Jiayu, OU Jie, LI Bailin

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (9) : 243-249.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (9) : 243-249. DOI: 10.13995/j.cnki.11-1802/ts.023427

Detection of phenyllactic acid in fermented food using two-dimensionalhigh-performance liquid chromatography

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(9): 243-249 https://doi.org/10.13995/j.cnki.11-1802/ts.023427

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Received	Published
2020-01-19	2020-05-15
Issue Date
2020-06-11

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