Determination of free amino acids released from mould-ripened cheese by reversed-phase high performance liquid chromatography

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Determination of free amino acids released from mould-ripened cheese by reversed-phase high performance liquid chromatography
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郑小平,陈有容,郭本恒.高效液相色谱法分析霉菌干酪中游离氨基酸含量[J].上海海洋大学学报,2003,(3):282-284.
. Determination of free amino acids released from mould-ripened cheese by reversed-phase high performance liquid chromatography[J]. Journal of Shanghai Ocean University,2003,(3):282-284.

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