Principal component analysis of trace elements in Xinjiang black wolfberry wine by microwave digestion-ICP-MS/MS

GUO Jinxi; MA Yan; FAN Tianli; YANG Guangyong; MA Jungang

doi:10.13995/j.cnki.11-1802/ts.025337

GUO Jinxi, MA Yan, FAN Tianli, YANG Guangyong, MA Jungang

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (8) : 243-249.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (8) : 243-249. DOI: 10.13995/j.cnki.11-1802/ts.025337

Principal component analysis of trace elements in Xinjiang black wolfberry wine by microwave digestion-ICP-MS/MS

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(8): 243-249 https://doi.org/10.13995/j.cnki.11-1802/ts.025337

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