Detection of acrylamide content in traditional Chinese food by high-performance liquid chromatography tandem mass spectrometry method
2012 · CyTA - Journal of Food · 22 citations
https://doi.org/10.1080/19476337.2010.538861
Jilin University(CN)
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74
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26
i10-index
Hong Zhuang is an academic researcher from Jilin University. The author has contributed to research in topics: Protein Hydrolysis and Bioactive Peptides & Proteins in Food Systems & Nanocluster Synthesis and Applications. The author has an h-index of 15, co-authored 63 publications.
ORCID: 0000-0002-4904-4181https://doi.org/10.1080/19476337.2010.538861
https://doi.org/10.1038/s41598-022-10500-9
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