1) GC-O/GC-MS
气相色谱-嗅闻/气质联用(GC-O/GC-MS)
1.
Volatile flavor compounds in fermented beef were sampled using dynamic headspace sampling and purge-and-trap techniques, concentrated using a Tenax adsorption column and analyzed by GC-O/GC-MS.
采用动态顶空制样/吹扫捕集提取发酵牛肉中的挥发性香味物质,用Tenax柱将其浓缩,浓缩物用气相色谱-嗅闻/气质联用(GC-O/GC-MS)进行分离鉴别。
2) GC-MS
气相色谱-质谱联用(GC-MS)
3) gas chromatography-mass spectroscopy(GC-MS)
气相色谱/质谱联用(GC-MS)
4) GC/MS
气相色谱-质谱联用(GC/MS)
5) GC-MS
气相色谱质谱联用(GC-MS)
6) gas chromatogramphy-mass spectrometry(GC-MS)
气相色谱-质谱联机(GC-MS)
补充资料:气相色谱
气相色谱
Gas Chromatography
鄂毯谱Gas Chromatography见分析方法。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。
参考词条