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    Changes in Flavor Substances of Sauced Beef during Processing Based on the Maillard Reaction by FENG Meiqin, ZENG Xiaoqing, SUN Jian

    Published 2024-12-01
    Subjects: “…sauced beef; maillard reaction; ultra-high performance liquid chromatography-mass spectrometry; gas chromatography-mass spectrometry…”
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    Determination of antibiotics in bean sprouts by UHPLC-MS/ MS-internal standard method by ZHANG Xiaoyi, ZHENG Sanyan, ZHANG Xiuyao, LI Ruifen, YANG Shuran

    Published 2024-11-01
    Subjects: “…ultra-high performance liquid chromatography-tandem mass spectrometry…”
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    Study of performance of UWB transmitted-reference receivers by YANG Gang1, KANG Jie2, SHI Ren1

    Published 2005-01-01
    Subjects: “…ultra-wideband wireless communication…”
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