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food chemistry(1)

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Tongtong Wang AND Gang Chen AND Sijia Tan AND Liang Li AND Bin Jiang AND Dan Wang AND Qingyi Liu(0)

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institute of quality standard and testing technology for agro-products, chinese academy of agricultural sciences (caas), b(1)
institute of quality standard and testing technology for agro-products, chinese academy of agricultural sciences (caas), beijing 100081, pr china(1)
key laboratory of geriatric nutrition and health, ministry of education, beijing technology and business university, beijing 100048, pr china(1)

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2025(1)

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资源类型: 外文期刊

作者:Tongtong Wang(精确检索)

作者:Gang Chen(精确检索)

作者:Sijia Tan(精确检索)

作者:Liang Li(精确检索)

作者:Bin Jiang(精确检索)

作者:Dan Wang(精确检索)

作者:Qingyi Liu(精确检索)

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1Trace phospholipid and fatty acid differences between dairy and plant-based milk products by 1H and 31P NMR spectroscopy combined with multivariate statistical analysis

作者： Tongtong Wang; Gang Chen; Sijia Tan; Liang Li; Bin Jiang; Dan Wang; Qingyi Liu; SCIE（2025版） EI（2025版）

机构： Institute of Quality Standard and Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, PR China; Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, PR China; Institute of Quality Standard and Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences (CAAS), B;

来源：Food Chemistry

关键词： 1H NMR 31P NMR Butter Dairy cream Margarine Multivariate statistical analysis Plant-based cream