[1] Shen X, Zheng X, He D P. Science and Technology of Cereals, Oils and Foods (沈雄, 郑晓, 何东平. 粮油食品科技), 2011, 19(4): 33
[2] Xu X L, Li N, Ren H L, et al. Journal of Inspection and Quarantine (许秀丽, 李娜, 任荷玲, 等. 检验检疫学刊), 2012, 22(4): 32
[3] Zhou Y S, Luo S P, Kong Y. Chinese Journal of Chromatography (周永生, 罗士平, 孔泳. 色谱), 2012, 30(2): 207
[4] Wang L X, Jin J, Wang S Q, et al. Chinese Journal of Chromatography (王龙星, 金静, 王淑秋, 等. 色谱), 2012, 30(11): 1094
[5] Zhang Z, Ren F, Zhang P. Chinese Journal of Chromatography (张忠, 任飞, 张盼. 色谱), 2012, 30(11): 1108
[6] Wang L, Li Y, Hu J H. China Oils and Fats (王乐, 黎勇, 胡健华. 中国油脂), 2008, 33(10): 75
[7] Zhou N, Liu B L, Wang X, et al. Food and Fermentation Industries (周凝, 刘宝林, 王欣, 等. 食品与发酵工业), 2011, 37(3): 177
[8] Wang Y W, Wang X, Liu B L, et al. Food Science (王永巍, 王欣, 刘宝林, 等. 食品科学), 2012, 33(6): 171
[9] Wu H Q, Huang X L, Chen J H, et al. Journal of Instrumental Analysis (吴惠勤, 黄晓兰, 陈江韩, 等. 分析测试学报), 2012, 31(1): 1
[10] Wu H Q, Huang X L, Lin X S, et al. Journal of Instrumental Analysis (吴惠勤, 黄晓兰, 林晓珊, 等. 分析测试学报), 2012, 31(4): 365
[11] Jin J, Wang L X, Chen J P, et al. Chinese Journal of Chromatography (金静, 王龙星, 陈吉平, 等. 色谱), 2012, 30(11): 1100 |