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浏览/检索结果: 共7条，第1-7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   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 Kiwifruit  Volatile fingerprint  Volatile biomarker  HS-SPME-GC-MS  Multivariate analysis   Improvement of the yield and flavour quality of sesame oil from aqueous extraction process by moisture conditioning before roasting 期刊论文 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2019, 卷号: Vol.54 No.2, 页码: 471-479 作者:  Xu, Tao;  Yang, Ruijin;  Hua, Xiao;  Zhao, Wei;  Tong, Yanjun 收藏  |  浏览/下载：9/0  |  提交时间：2019/12/17 Heat-treatment  microstructure  oxidative stability  sesame oil  volatile compounds   Improvement of the yield and flavour quality of sesame oil from aqueous extraction process by moisture conditioning before roasting 期刊论文 International Journal of Food Science & Technology, 2019, 卷号: Vol.54 No.2, 页码: 471-479 作者:  Tao Xu;  Ruijin Yang;  Xiao Hua;  Wei Zhao;  Yanjun Tong 收藏  |  浏览/下载：5/0  |  提交时间：2019/12/13 Heat‐treatment  microstructure  oxidative  stability  sesame  oil  volatile  compounds   牦牛干巴和黄牛干巴挥发性风味特征与差异分析 期刊论文 农业机械学报, 2015, 卷号: 46, 期号: 12, 页码: 233-239 作者:  沙坤;  郭江南;  郎玉苗;  张泽俊;  李海鹏 收藏  |  浏览/下载：7/0  |  提交时间：2017/10/21 牦牛干巴  黄牛干巴  挥发性成分  电子鼻  气相色谱嗅闻质谱联用   Volatile compounds evolution of three table grapes with different flavour during and after maturation 期刊论文 FOOD CHEMISTRY, 2011, 卷号: 128, 期号: 4, 页码: 823-830 作者:  Yang, Chunxiang;  Wang, Yiju;  Wu, Benhong;  Fang, Jinbao;  Li, Shaohua 收藏  |  浏览/下载：10/0  |  提交时间：2017/04/13 Grape  Volatile compound  Maturation  SPME/GC-MS   Volatile compounds evolution of three table grapes with different flavour during and after maturation 期刊论文 Food Chemistry, 2011, 卷号: 128, 期号: 4, 页码: 823-830 作者:  Chunxiang Yang;  Yiju Wang;  Benhong Wu;  Jinbao Fang;  Shaohua Li 收藏  |  浏览/下载：9/0  |  提交时间：2018/12/07