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浏览/检索结果: 共3条，第1-3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：71/0  |  提交时间：2019/12/02 Chromatographic feature extraction  pork  reheating  volatile flavour compounds  warmed-over flavour   Synergistic effect of musty odorants on septic odor: Verification in Huangpu River source water 期刊论文 SCIENCE OF THE TOTAL ENVIRONMENT, 2019, 卷号: 653, 页码: 1186-1191 作者:  Guo, Qingyuan;  Yu, Jianwei;  Su, Ming;  Wang, Chunmiao;  Yang, Min 收藏  |  浏览/下载：19/0  |  提交时间：2020/10/23 Septic odor  Musty odor  Reconstitution test  Synergistic effect  Drinking water   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 Beijing roasted duck  GC-O-MS  OAVs  key aroma compound  recombination experiment