https://scholars.lib.ntu.edu.tw/handle/123456789/490943
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Huang M.-C. | en_US |
dc.contributor.author | HSIN-CHANG CHEN | en_US |
dc.contributor.author | Fu S.-C. | en_US |
dc.contributor.author | Ding W.-H. | en_US |
dc.creator | Huang M.-C.;Hsin-Chang Chen;Fu S.-C.;Ding W.-H. | - |
dc.date.accessioned | 2020-05-08T08:58:25Z | - |
dc.date.available | 2020-05-08T08:58:25Z | - |
dc.date.issued | 2013 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-84870195805&doi=10.1016%2fj.foodchem.2012.09.119&partnerID=40&md5=51d0e5e459f74de6f122215af0a8b2e0 | - |
dc.identifier.uri | https://scholars.lib.ntu.edu.tw/handle/123456789/490943 | - |
dc.relation.ispartof | Food Chemistry | - |
dc.title | Determination of volatile N-nitrosamines in meat products by microwave-assisted extraction coupled with dispersive micro solid-phase extraction and gas chromatography-Chemical ionisation mass spectrometry | en_US |
dc.type | journal article | en |
dc.identifier.doi | 10.1016/j.foodchem.2012.09.119 | - |
dc.identifier.pmid | 23265481 | - |
dc.identifier.scopus | 2-s2.0-84870195805 | - |
dc.relation.pages | 227-233 | - |
dc.relation.journalvolume | 138 | - |
dc.relation.journalissue | 1 | - |
item.fulltext | no fulltext | - |
item.grantfulltext | none | - |
item.openairetype | journal article | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.cerifentitytype | Publications | - |
crisitem.author.orcid | 0000-0003-4879-3639 | - |
顯示於: | 食品安全與健康研究所 |
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