Effects of processes technology on chemical components of goji berry (Lycium barbarum L.) based on ultra-high performance liquid chromatography-quadrupole linear ion trap mass spectrometry

LU Lu, JIN Bo, MI Jia, ZHANG Lutao, HUANG Ting, HE Jun, QIN Ken, YAN Yamei, CAO Youlong

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (7) : 351-361.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (7) : 351-361. DOI: 10.13995/j.cnki.11-1802/ts.043486

Effects of processes technology on chemical components of goji berry (Lycium barbarum L.) based on ultra-high performance liquid chromatography-quadrupole linear ion trap mass spectrometry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(7): 351-361 https://doi.org/10.13995/j.cnki.11-1802/ts.043486

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