[1] | Wang J H, Qiao Y S, Wang J, et al. Chinese Journal of Chromatography, 2019, 37(9):963 | [1] | 王俊虎, 乔勇升, 王建, 等. 色谱, 2019, 37(9):963 | [2] | Anwar M, Kasper A, Steck A R, et al. J Med Toxicol, 2017, 13(2):173 | [3] | Kano A, Iwasaki T, Shindo M. Biochem Biophys Rep, 2019, 20:683 | [4] | Wang J H, Chen X P, Qiu Y J, et al. Chinese Journal of Pharmaceutical Analysis, 2020, 40(6):1025 | [4] | 王俊虎, 陈骁鹏, 仇雅静, 等. 药物分析, 2020, 40(6):1025 | [5] | Ma T, Zhang L G, He Z C, et al. Edible Fungi of China, 2020, 39(12):87 | [5] | 马涛, 张李躬, 何志灿, 等. 中国食用菌, 2020, 39(12):87 | [6] | Wen H B. Modern Food, 2020(12):166 | [6] | 温海滨. 现代食品, 2020(12):166 | [7] | Li H Y, Jin Y F, Huang H Z, et al. Food Science, 2016, 37(24):247 | [7] | 李红艳, 金燕飞, 黄海智, 等. 食品科学, 2016, 37(24):247 | [8] | Mayer-Helm B, Hofbauer L, Muller J. Rapid Commun Mass, 2006, 20(4):529 | [9] | Zhang X Y, Cai X X, Zhang X Y, et al. Journal of Chinese Mass Spectrometry Society, 2019, 40(1):90 | [9] | 张秀尧, 蔡欣欣, 张晓艺, 等. 质谱学报, 2019, 40(1):90 | [10] | Liang M, Chen R, Xian Y, et al. Food Chem, 2020: 128682 | [11] | Peng X T, Hu X Z, Sheng J, et al. Journal of Analytical Science, 2014(4):572 | [11] | 彭西甜, 胡西洲, 沈菁, 等. 分析科学学报, 2014(4):572 | [12] | Anastassiades M, Lehotay S J, Stajnbaher D, et al. J AOAC Int, 2003, 86(2):412 | [13] | Perestrelo R, Silva P, Porto-Figueira P, et al. Anal Chim Acta, 2019, 1070:1 | [14] | Musarurwa H, Chimuka L, Pakade V E, et al. J Food Compos Anal, 2019, 84:103314 | [15] | Hu W Y, Long M M, Hu Y F, et al. Chinese Journal of Chromatography, 2020, 38(3):307 | [15] | 胡文尧, 龙美名, 胡玉斐, 等. 色谱, 2020, 38(3):307 | [16] | Fang Z, Qu L, Gu S Q, et al. Chinese Journal of Chromatography, 2020, 38(7):782 | [16] | 方真, 曲栗, 古淑青, 等. 色谱, 2020, 38(7):782 | [17] | González-Jartín J M, Alfonso A, Rodríguez I, et al. Food Chem, 2019: 275 | [18] | SANTE/12682/2019 | [19] | Rajski L, Lozano A, Ucles A, et al. J Chromatogr A, 2013, 1304:109 | [20] | Zhou P. Food Research and Development, 2015, 36(22):123 | [20] | 周鹏. 食品研究与开发, 2015, 36(22):123 |
|