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浏览/检索结果: 共2条，第1-2条 帮助 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 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 Chromatographic feature extraction  pork  reheating  volatile flavour compounds  warmed-over flavour   Rapid Multisample Analysis for Simultaneous Determination of Anthropogenic Radionuclides in Marine Environment 期刊论文 ENVIRONMENTAL SCIENCE & TECHNOLOGY, 2014, 卷号: 48, 期号: 7, 页码: 3935-3942 作者:  Qiao, JX (Qiao, Jixin)[ 1 ];  Nielsen, S (Nielsen, Sven)[ 1 ];  Roos, P (Roos, Per)[ 1 ];  Shi, KL (Shi, Keliang)[ 2 ];  Hou, XL (Hou, Xiaolin)[ 1,3,4 ] 收藏  |  浏览/下载：21/0  |  提交时间：2018/11/27