机译:基于HPLC-MS / MS的天然和接种发酵过程中发酵碎辣椒的游离氨基酸的变化
College of Food Science and Technology Hunan Agricultural University Changsha 410128 China. Hunan Provincial Research Center of Engineering and Technology for Fermented Food Changsha 410128 China.;
College of Food Science and Technology Hunan Agricultural University Changsha 410128 China. Hunan Provincial Research Center of Engineering and Technology for Fermented Food Changsha 410128 China.;
Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha 410125 China.;
Hunan Guanglv Testing Co. Ltd Changsha 410006 China.;
College of Food Science and Technology Hunan Agricultural University Changsha 410128 China. Hunan Provincial Research Center of Engineering and Technology for Fermented Food Changsha 410128 China.;
College of Food Science and Technology Hunan Agricultural University Changsha 410128 China. Hunan Provincial Research Center of Engineering and Technology for Fermented Food Changsha 410128 China.;
fermentation process; fermented minced peppers; free amino acids; HPLC-MS/MS;
机译:基于顶空 - 气相色谱 - 离子迁移光谱法的天然和接种发酵过程中发酵碎辣椒挥发性化合物的变化
机译:使用二维HPLC-MS / MS系统测定各种发酵产品中的手性氨基酸
机译:通过HPLC-MS / MS同时定量九种(D)-和(L)-氨基酸对映体:在氨基酸片质量控制中的应用
机译:添加附生乳酸发酵液和氨基酸发酵副产物对全麦青贮饲料发酵品质及其在牛体内消化率的影响
机译:基于结构的突变蛋白设计:I.氨基酸与野生型氨酰基tRNA合成酶结合的分子对接研究。二。非天然氨基酸掺入的突变型氨酰基-tRNA合成酶的基于结构的设计。
机译:基于顶空-气相色谱-离子迁移谱法的自然和接种发酵过程中发酵碎辣椒中挥发性化合物的变化
机译:开发一种新型分析方法,结合使用HPLC-UV-Vis和HPLC-MS定量氨基酸,有机酸和葡萄糖,并通过NMR进行筛选
机译:膦酸的分析:通过Epa方法ms999的HpLC-ms / ms验证半挥发性分析