http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108645947-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N2030-884 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N30-88 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N30-88 |
| filingDate | 2018-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-01-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-01-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108645947-B |
| titleOfInvention | A kind of detection method of tyramine content in soy sauce |
| abstract | The invention provides a method for detecting tyramine content in soy sauce, which belongs to the technical field of food analysis. The method used was pre-column derivatization-ultra high performance liquid chromatography, using Waters Acquity I class ultra high performance liquid chromatography, C18 column. The method of the invention has few sample consumption, short time, good method linearity, simple operation, good reproducibility and high accuracy. |
| priorityDate | 2018-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.