Comparative lipid profile of four edible shellfishes by UPLC-Triple TOF-MS/MS.

Li H, Song Y, Zhang H, Wang X, Cong P, Xu J, Xue C

DOI: 10.1016/j.foodchem.2019.125947
Published: 2020 Apr 25
Container: Food chemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2019.125947,
  title = {Comparative lipid profile of four edible shellfishes by UPLC-Triple TOF-MS/MS.},
  author = {Li H and Song Y and Zhang H and Wang X and Cong P and Xu J and Xue C},
  year = {2020},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2019.125947},
  url = {https://doi.org/10.1016/j.foodchem.2019.125947}
}

RIS

TY  - JOUR
TI  - Comparative lipid profile of four edible shellfishes by UPLC-Triple TOF-MS/MS.
AU  - Li H
AU  - Song Y
AU  - Zhang H
AU  - Wang X
AU  - Cong P
AU  - Xu J
AU  - Xue C
PY  - 2020
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2019.125947
UR  - https://doi.org/10.1016/j.foodchem.2019.125947
ER  -

APA

H, L., Y, S., H, Z., X, W., P, C., J, X., & C, X. (2020). Comparative lipid profile of four edible shellfishes by UPLC-Triple TOF-MS/MS.. Food chemistry. https://doi.org/10.1016/j.foodchem.2019.125947

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pubmed · retrieved 2026-09-26T21:08:46.104Z