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	Quantitative Determination of Fatty Acid Compositions in Edible Oils Using J-Selective C QDEPT
	Chaoyang Liu; Yunyan Li; Xu Zhang; Wenping Mao; Junfeng Wang
刊名	Food Analytical Methods
	2019
卷号	Vol.12 No.4页码:991-997
关键词	Quantitative C NMR Sensitivity enhancement J-selective QDEPT Fatty acid Edible oil
ISSN号	1936-9751;1936-976X
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2205910
专题	安徽大学
作者单位	1.Key Laboratory of High Magnetic Field and Ion Beam Physical Biology,Chinese Academy of Sciences,Hefei,China 2.High Magnetic Field Laboratory,Chinese Academy of Sciences,Hefei,China 3.Institute of Physical Science and Information Technology,Anhui University,Hefei,China 4.Wuhan Center for Magnetic Resonance, State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics, Wuhan Institute of Physics and Mathematics,Chinese Academy of Sciences,Wuhan,China
推荐引用方式 GB/T 7714	Chaoyang Liu,Yunyan Li,Xu Zhang,et al. Quantitative Determination of Fatty Acid Compositions in Edible Oils Using J-Selective C QDEPT[J]. Food Analytical Methods,2019,Vol.12 No.4:991-997.
APA	Chaoyang Liu,Yunyan Li,Xu Zhang,Wenping Mao,&Junfeng Wang.(2019).Quantitative Determination of Fatty Acid Compositions in Edible Oils Using J-Selective C QDEPT.Food Analytical Methods,Vol.12 No.4,991-997.
MLA	Chaoyang Liu,et al."Quantitative Determination of Fatty Acid Compositions in Edible Oils Using J-Selective C QDEPT".Food Analytical Methods Vol.12 No.4(2019):991-997.

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