论文信息 - Discrimination of beef composition and sensory quality by using rapid Evaporative Ionisation Mass Spectrometry (REIMS) - 字舞流文

Discrimination of beef composition and sensory quality by using rapid Evaporative Ionisation Mass Spectrometry (REIMS)

M. Ellies-Oury | J. Hocquette | I. Legrand | Jingjing Liu | Nicholas Birse | Carlos Álvarez | Jiaqi Liu | Dominique Gruffat | Sophie Prache | David Pethick | Nigel Scollan