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浏览/检索结果: 共9条，第1-9条 帮助 限定条件 专题：大连化学物理研究所    第一署名单位    第一作者单位    通讯作者单位     已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 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 Metal oxide heterojunction  Electronic nose  Volatile organic compounds  Chinese Jing Wine   A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and multivariate data analysis 期刊论文 journal of chromatography a, 2013, 卷号: 1313, 页码: 245-252 作者:  Zhang, Lei;  Zeng, Zhongda;  Zhao, Chunxia;  Kong, Hongwei;  Lu, Xin 收藏  |  浏览/下载：17/0  |  提交时间：2015/11/09 GC x GC-TOFMS  Structured chromatogram  Tea  Volatile components  Simultaneous distillation extraction   On-line Analysis of Flavor Compounds in Toothpastes by Single Photon Ionization Mass Spectrometry 期刊论文 chinese journal of analytical chemistry, 2012, 卷号: 40, 期号: 12, 页码: 1883-1889 作者:  Xie Yuan-Yuan;  Hua Lei;  Hou Ke-Yong;  Chen Ping;  Cui Hua-Peng 收藏  |  浏览/下载：16/0  |  提交时间：2015/11/12 On-line analysis  Single photon ionization  On-line time-of-flight mass spectrometry  Toothpaste  Flavor compounds   Formation and antioxidant activity of volatile compounds produced by heating glucose with tyrosine/histidine in water-ethanol and water-glycerol media 期刊论文 food chemistry, 2012, 卷号: 133, 期号: 4, 页码: 1394-1401 作者:  Yu, Xiangying;  Zhao, Mingyue;  Hu, Jun;  Zeng, Shitong 收藏  |  浏览/下载：26/0  |  提交时间：2015/11/09 Maillard reaction  Volatile compounds  Reaction media  Factor analysis  DPPH radical scavenging activity   Investigation on pyrolysis behavior and decomposition compounds of three synthesized glycosidically bond flavor precursors 期刊论文 thermochimica acta, 2012, 卷号: 532, 页码: 2-9 作者:  Xie, W. C.;  Yang, X. H.;  Zhang, C. H.;  Tan, Z. C.;  Xia, Y. M. 收藏  |  浏览/下载：15/0  |  提交时间：2015/11/13 Synthesis  Glycosides  Flavor precursors  TGA  DSC  Py-GC-MS   Influence of pH on the formation and radical scavenging activity of volatile compounds produced by heating glucose with histidine/tyrosine 期刊论文 european food research and technology, 2012, 卷号: 234, 期号: 2, 页码: 333-343 作者:  Yu, Xiangying;  Zhao, Mingyue;  Hu, Jun;  Zeng, Shitong;  Bai, Xinliang 收藏  |  浏览/下载：25/0  |  提交时间：2015/11/13 Maillard reaction  Volatile compounds  Factor analysis  DPPH radical scavenging activity   Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry 期刊论文 analytica chimica acta, 2007, 卷号: 597, 期号: 2, 页码: 340-348 作者:  Zhu, Shukui;  Lu, Xin;  Ji, Kehang;  Guo, Kunfiang;  Li, Yanli 收藏  |  浏览/下载：35/0  |  提交时间：2010/11/30 comprehensive two-dimensional gas chromatography  time-of-flight mass spectrometry  Chinese liquor  Moutai  flavor compounds   Analysis of volatile compounds in beer by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometer 会议论文 dalian international symposia and exhibition on chromatography, 中国, 2007-6-4 苏学立; 许国旺; 吴采樱 收藏  |  浏览/下载：16/0  |  提交时间：2011/07/11 Determination of volatile compounds in tobacco essential oil by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometer 期刊论文 chinese journal of analytical chemistry, 2006, 卷号: 34, 期号: 2, 页码: 191-195 作者:  Zhu, SK;  Lu, X;  Xing, J;  Kong, HW;  Xu, GW 收藏  |  浏览/下载：10/0  |  提交时间：2015/11/11 comprehensive two-dimensional gas chromatography  time-of-flight mass spectrometer  essential oil