1.
The urine succinylacetone determination by gas chromatography-mass spectrometry and its application in diagnosis for tyrosinemia
气质联用技术检测尿琥珀酰丙酮及其在酪氨酸血症诊断中的应用
2.
Analysis of volatile flavor Components in Angelica Dahurica Oleoresin by Thermal Desorption-Gas Chromatography-M ass Spectrum Technology
吸附热脱附-气质联用技术分析白芷油树脂挥发性成分
3.
Determination of volatile ingredients of Eupatorium adenophorum Spreng by the solid phase micro-extraction-gas chromatography-mass spectrum
固相微萃取-气质联用技术分析紫茎泽兰中挥发性成分
4.
Application of GC/MS-SIM in poison analysis;
气质联用SIM技术在毒物检测中的应用
5.
PRETREATMENT TECHNIQUE FOR DETERMINATION TASTE AND ODOR COMPOUND IN DRINKING WATER BY GC-MS
气质联用法测定饮用水嗅味物质的前处理技术
6.
Study on Sample Introduction Techniques for Special Samples in Gas Chromatographic/Mass Spectroscopic Analysis;
特殊样品预处理与气相色谱/质谱在线联用技术
7.
Study on Food Analysis by GC-MS Technology;
气相色谱/质谱联用技术在食品分析中的应用研究
8.
Determination of Polyamines by Gas Chromatography/Mass Spectrometry;
应用气相色谱/质谱联用技术测定尿中多胺的研究
9.
Application of Micro-Fluidic Splittering Technique to GC-MS Determination of Naphthalene in Heavy Aromatics
应用气相色谱-质谱联用仪及微分流技术测定重芳烃中萘
10.
Analysis of aroma components from sweet cherry by head-space solid phase microextraction coupled with GC-MS
顶空固相微萃取-气相色谱质谱联用技术分析甜樱桃芳香成分
11.
Studies on the Determination of Hormone Multi-residues in Seafood by Gas Chromatography-mass Spectrometry;
气相色谱质谱联用技术对水产品中激素多残留检测的研究
12.
The Study on the Fatty Acid Compositions in walnut by GC/MS;
利用气相色谱/质谱联合技术研究核桃仁油脂肪酸组成
13.
Research on the Key Technologies of GC-TOF MS System
气相色谱与飞行时间质谱联用仪器系统（GC-TOF MS）中关键技术的研究
14.
GC-MS Determination of Flumiclorac-pentyl Residues in Import and Export Foods
气相色谱-质谱联用技术测定进出口食品中氟烯草酸残留
15.
GC-MS Analysis of Linolenic Acid and Linoleic Acid in Chinese Trichosanthes kirilowii Oil
气相色谱质谱联用技术对栝楼籽油亚麻酸和亚油酸含量的分析
16.
Component Analysis of Volatile Oil From Bauhinia Championi(Benth.) Benth. by GC-MS
气相色谱-质谱联用技术分析梅花入骨丹挥发油的化学成分
17.
Fatty Acids in Roots of Three Kinds of Polystichum by GC-MS
气相色谱-质谱联用技术分析3种耳蕨根脂溶性成分
18.
Analysis of volatile flavor compounds in traditional sweet flour paste with head space solid-phase microextraction and gas chromatography-mass spectrometry
顶空固相微萃取-气-质联用技术分析传统甜面酱中挥发性风味成分