使

Eleni Lazaridi1, Marie Hennebelle2, Boudewijn Hollebrands3,4

  • 1Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, the Netherlands.

概括

这项研究开发了一种选择性质谱法,用于检测食物中的氧化脂质. 使用添加剂和优化设置,研究人员实现了氧化三糖醇的高选择性,改善了食品安全分析.

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