首页> Food chemistry> Rapid characterization of Maillard reaction products in heat-treated honey by nanoelectrospray ionization mass spectrometry.

Rapid characterization of Maillard reaction products in heat-treated honey by nanoelectrospray ionization mass spectrometry.

导出 LinkOut

翻译打印收藏纠错

第一作者： Liangliang,Qu

第一单位： School of Life Sciences, Nanchang University, Nanchang 330031, China. Electronic address: quliangll@163.com.

作者： Liangliang,Qu ^[1] ; Yuze,Li ^[2] ; Yiran,Wang ^[3] ; Dong,Wu ^[4] ; Fangjian,Ning ^[5] ; Zongxiu,Nie ^[6] ; Liping,Luo ^[7]

作者单位： School of Life Sciences, Nanchang University, Nanchang 330031, China. Electronic address: quliangll@163.com. ^[1] Beijing National Laboratory for Molecular Sciences, Key Laboratory of Analytical Chemistry for Living Biosystems, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China. Electronic address: liyuze@iccas.ac.cn. ^[2] Beijing National Laboratory for Molecular Sciences, Key Laboratory of Analytical Chemistry for Living Biosystems, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China. Electronic address: wangyiran@iccas.ac.cn. ^[3] School of Life Sciences, Nanchang University, Nanchang 330031, China. Electronic address: ncuwudong@163.com. ^[4] College of Food and Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: fangjian-ning@hotmail.com. ^[5] Beijing National Laboratory for Molecular Sciences, Key Laboratory of Analytical Chemistry for Living Biosystems, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China. Electronic address: znie@iccas.ac.cn. ^[6] School of Life Sciences, Nanchang University, Nanchang 330031, China. Electronic address: lluo2@126.com. ^[7]