1.
Study on Food Analysis by GC-MS Technology;
气相色谱/质谱联用技术在食品分析中的应用研究
2.
Determination of Polyamines by Gas Chromatography/Mass Spectrometry;
应用气相色谱/质谱联用技术测定尿中多胺的研究
3.
Study on Sample Introduction Techniques for Special Samples in Gas Chromatographic/Mass Spectroscopic Analysis;
特殊样品预处理与气相色谱/质谱在线联用技术
4.
gas chromatograph-mass spectrometer
气相色谱-质谱联用仪
5.
Analysis of aroma components from sweet cherry by head-space solid phase microextraction coupled with GC-MS
顶空固相微萃取-气相色谱质谱联用技术分析甜樱桃芳香成分
6.
Application of Micro-Fluidic Splittering Technique to GC-MS Determination of Naphthalene in Heavy Aromatics
应用气相色谱-质谱联用仪及微分流技术测定重芳烃中萘
7.
Studies on the Determination of Hormone Multi-residues in Seafood by Gas Chromatography-mass Spectrometry;
气相色谱质谱联用技术对水产品中激素多残留检测的研究
8.
The Study on the Fatty Acid Compositions in walnut by GC/MS;
利用气相色谱/质谱联合技术研究核桃仁油脂肪酸组成
9.
Research on the Key Technologies of GC-TOF MS System
气相色谱与飞行时间质谱联用仪器系统（GC-TOF MS）中关键技术的研究
10.
GC-MS Determination of Flumiclorac-pentyl Residues in Import and Export Foods
气相色谱-质谱联用技术测定进出口食品中氟烯草酸残留
11.
GC-MS Analysis of Linolenic Acid and Linoleic Acid in Chinese Trichosanthes kirilowii Oil
气相色谱质谱联用技术对栝楼籽油亚麻酸和亚油酸含量的分析
12.
Component Analysis of Volatile Oil From Bauhinia Championi(Benth.) Benth. by GC-MS
气相色谱-质谱联用技术分析梅花入骨丹挥发油的化学成分
13.
Fatty Acids in Roots of Three Kinds of Polystichum by GC-MS
气相色谱-质谱联用技术分析3种耳蕨根脂溶性成分
14.
Effects of Different Compatibility of Banxiahoupu Decoction on Changes of Volatile Oils by GC-MS
气相色谱-质谱联用技术研究半夏厚朴汤配伍对挥发油成分的影响
15.
Application of Liquid Chromatography -Mass Spec- trometry in Forensic Toxicology;
液相色谱—质谱联用技术在毒物分析中的应用
16.
The application of LC-MS/MS in measurement of oxidative stress parameters
液相色谱-质谱/质谱联用技术在氧化应激指标测定中的应用
17.
gas chromatograph-mass spectrometer(GC0MS)
气相色谱—质谱联用仪接口
18.
gas chromatograph-mass spectrometer-computer
气相色谱仪-质谱仪-计算机联用系统