文献
J-GLOBAL ID:202002249124257940
整理番号:20A0531516
IKNiFeカップリング高速蒸発イオン化質量分析による空気フライイング中のエビ(Litopenaeus vannamei)の脂質酸化の実時間評価【JST・京大機械翻訳】
Real-time assessing the lipid oxidation of prawn (Litopenaeus vannamei) during air-frying by iKnife coupling rapid evaporative ionization mass spectrometry
著者 (9件):
Song Gongshuai
(Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China)
,
Li Linqiu
(The Public Service Platform of South China Sea for R&D Marine Biomedicine Resources, Marine Biomedical Research Institute, Guangdong Medical University, Zhanjiang, China)
,
Li Linqiu
(School of Public Health, Guangdong Medical University, Dongguan, China)
,
Wang Haixing
(Zhejiang Province Key Lab of Anesthesiology, The Second Affiliated Hospital and Yuying Children’s Hospital of Wenzhou Medical University, Wenzhou, 325035, China)
,
Zhang Mengna
(Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China)
,
Yu Xina
(Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China)
,
Wang Jie
(Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China)
,
Xue Jing
(Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China)
,
Shen Qing
(Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China)
資料名:
Food Control
(Food Control)
巻:
111
ページ:
Null
発行年:
2020年
JST資料番号:
W0246A
ISSN:
0956-7135
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)