Identification the adulteration of walnut and almond drink based on marker peptides with liquid chromatography mass spectrometry

ZHANG Shuxia; TIAN Ya; XING Ronghua; LIU Shengnan; WANG Xiangjun; ZHANG Shoujie

doi:10.13995/j.cnki.11-1802/ts.024604

ZHANG Shuxia, TIAN Ya, XING Ronghua, LIU Shengnan, WANG Xiangjun, ZHANG Shoujie

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (21) : 215-222.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (21) : 215-222. DOI: 10.13995/j.cnki.11-1802/ts.024604

Identification the adulteration of walnut and almond drink based on marker peptides with liquid chromatography mass spectrometry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(21): 215-222 https://doi.org/10.13995/j.cnki.11-1802/ts.024604

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Received	Revised	Published
2020-05-31	2020-06-17	2020-11-15
Issue Date
2020-12-11

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