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CORC

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Changes in flavour compound profiles of precooked pork after reheating (warmed-over flavour) using gas chromatography-olfactometry-mass spectrometry with chromatographic feature extraction 期刊论文
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2019, 页码: 10
作者:  Zang, Mingwu;  Wang, Lan;  Zhang, Zheqi;  Zhang, Kaihua;  Li, Dan
收藏  |  浏览/下载：70/0  |  提交时间：2019/12/02
An Electronic Nose Based on Copper Oxide Heterojunctions for Rapid Assessment of Liquor 期刊论文
CHINESE JOURNAL OF ANALYTICAL CHEMISTRY, 2019, 卷号: 47, 期号: 7, 页码: 8
作者:  Liang Kang;  Wang Yu;  He Jia-Qi;  Meng Hu;  Chen Shu-Qin
收藏  |  浏览/下载：71/0  |  提交时间：2019/12/02
Volatile fingerprints and biomarkers of three representative kiwifruit cultivars obtained by headspace solid-phase microextraction gas chromatography mass spectrometry and chemometrics 期刊论文
FOOD CHEMISTRY, 2019, 卷号: 271, 页码: 211-215
作者:  Guo, Ming-Quan;  Zhong, Cai-Hong;  Zhang, Qiong;  Zhang, Chun-Yun
收藏  |  浏览/下载：136/0  |  提交时间：2019/01/04
Scalping of aroma compounds from food simulants into polyethylene terephthalate laminated steel 期刊论文
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2019, 卷号: 99, 期号: 8
作者:  Yuan, Shaofeng;  Zhang, Yichi;  Xie, Yunfei;  Guo, Yahui;  Cheng, Yuliang
收藏  |  浏览/下载：13/0  |  提交时间：2019/12/05
Contribution of tobacco composition compounds to characteristic aroma of Chinese faint-scent cigarettes through chromatography analysis and partial least squares regression 期刊论文
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES, 2019, 卷号: Vol.1105, 页码: 217-227
作者:  Yin, Fei;  Karangwa, Eric;  Song, Shiqing;  Duhoranimana, Emmanuel;  Lin, Shunshun
收藏  |  浏览/下载：11/0  |  提交时间：2019/12/17
Contribution of tobacco composition compounds to characteristic aroma of Chinese faint-scent cigarettes through chromatography analysis and partial least squares regression. 期刊论文
Journal of Chromatography B: Analytical Technologies in the Biomedical & Life Sciences, 2019, 卷号: Vol.1105, 页码: 217-227
作者:  Yin, Fei;  Karangwa, Eric;  Song, Shiqing;  Duhoranimana, Emmanuel;  Lin, Shunshun
收藏  |  浏览/下载：12/0  |  提交时间：2019/12/17
Contribution of tobacco composition compounds to characteristic aroma of Chinese faint-scent cigarettes through chromatography analysis and partial least squares regression 期刊论文
Journal of Chromatography B, 2019, 卷号: Vol.1105, 页码: 217-227
作者:  Fei Yin;  Eric Karangwa;  Shiqing Song;  Emmanuel Duhoranimana;  Shunshun Lin
收藏  |  浏览/下载：2/0  |  提交时间：2019/12/13
Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments 期刊论文
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2019, 卷号: 67, 期号: 20, 页码: 5847-5856
作者:  Liu, Huan;  Wang, Zhenyu;  Zhang, Dequan*;  Shen, Qingwu;  Pan, Teng
收藏  |  浏览/下载：3/0  |  提交时间：2019/12/23
Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics 期刊论文
FRONTIERS IN MICROBIOLOGY, 2019, 卷号: 10, 页码: 472
作者:  Yi, Zhuolin;  Jin, Yanling;  Xiao, Yao;  Chen, Lanchai;  Tan, Li
收藏  |  浏览/下载：10/0  |  提交时间：2021/11/04

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