文献
J-GLOBAL ID:201702268448004523
整理番号:17A0366984
高速液体クロマトグラフィー-エレクトロスプレイイオン化-タンデム質量分析による食用二枚貝の6種のグリセロりん脂質分子種の特性化【Powered by NICT】
Characterization of glycerophospholipid molecular species in six species of edible clams by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry
著者 (18件):
Liu Zhong-Yuan
(School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)
,
Zhou Da-Yong
(School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)
,
Zhou Da-Yong
(National Engineering Research Center of Seafood, Dalian 116034, China)
,
Zhou Da-Yong
(Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1B3X9, Canada)
,
Zhao Qi
(School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)
,
Zhao Qi
(National Engineering Research Center of Seafood, Dalian 116034, China)
,
Yin Fa-Wen
(School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)
,
Hu Xiao-Pei
(Beijing Advanced Innovation Centre of Food Nutrition and Human Health, China Agricultural University, Beijing 100083, China)
,
Song Liang
(School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)
,
Song Liang
(National Engineering Research Center of Seafood, Dalian 116034, China)
,
Qin Lei
(School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)
,
Qin Lei
(National Engineering Research Center of Seafood, Dalian 116034, China)
,
Zhang Jian-Run
(School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)
,
Zhu Bei-Wei
(School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)
,
Zhu Bei-Wei
(National Engineering Research Center of Seafood, Dalian 116034, China)
,
Zhu Bei-Wei
(Beijing Advanced Innovation Centre of Food Nutrition and Human Health, China Agricultural University, Beijing 100083, China)
,
Zhu Bei-Wei
(Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, China)
,
Shahidi Fereidoon
(Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1B3X9, Canada)
資料名:
Food Chemistry
(Food Chemistry)
巻:
219
ページ:
419-427
発行年:
2017年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)