Quantitative determination of soy protein in beef balls based on ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry

WANG Jun, HUANG Junjie, CHEN Jiqin, WEN Liping, WU Haifeng, GUO Xin, HE Yinglin, LIN Yixin, WANG Zhonghe

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (3) : 382-390.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (3) : 382-390. DOI: 10.13995/j.cnki.11-1802/ts.044552

Quantitative determination of soy protein in beef balls based on ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(3): 382-390 https://doi.org/10.13995/j.cnki.11-1802/ts.044552

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