Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties

	Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties
	Hong Jiang 3; Wensheng Duan 2,3; Yuci Zhao 3; Xiaofeng Liu 2; Guohong Wen 1; Fankui Zeng 3; Gang Liu 3
刊名	Foods
	2023-06-02
卷号	12 期号:11 页码:2252
语种	英语
内容类型	期刊论文
源URL	[http://ir.licp.cn/handle/362003/30241]
专题	兰州化学物理研究所_环境材料与生态化学研究发展中心
通讯作者	Fankui Zeng
作者单位	1.Potato Research Institute, Gansu Academy of Agricultural Sciences 2.College of Life Science and Engineering, Lanzhou University of Technology 3.Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences
推荐引用方式 GB/T 7714	Hong Jiang,Wensheng Duan,Yuci Zhao,et al. Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties[J]. Foods,2023,12(11):2252.
APA	Hong Jiang.,Wensheng Duan.,Yuci Zhao.,Xiaofeng Liu.,Guohong Wen.,...&Gang Liu.(2023).Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties.Foods,12(11),2252.
MLA	Hong Jiang,et al."Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties".Foods 12.11(2023):2252.