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基于顶空固相微萃取-气相色谱-质谱联用、气相色谱-离子迁移与电子鼻 分析NaCl 添加量对产香酵母YC14 挥发性风味物质的影响
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- Food & Fermentation Industries, 2024, v. 50, n. 10, p. 282, doi. 10.13995/j.cnki.11-1802/ts.036834
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五种产香酵母对发酵耙豌豆挥发性风味物质的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 9, p. 276, doi. 10.13995/j.cnki.11-1802/ts.036377
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- Article
烹饪方式对猪肉理化特性及挥发性化合物的影响.
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- China Condiment, 2024, v. 49, n. 5, p. 38, doi. 10.3969/j.issn.1000-9973.2024.05.007
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3种香辛料对糍粑辣椒发酵过程中有机酸的影响研究.
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- China Condiment, 2024, v. 49, n. 1, p. 59, doi. 10.3969/j.issn.1000-9973.2024.01.010
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- Article
基于循环超声提取枇杷三萜酸工艺优化 及其抗氧化性分析.
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- Food Research & Development, 2024, v. 45, n. 1, p. 107, doi. 10.12161/j.issn.1005⁃6521.2024.01.014
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- Article
超声辅助酶解提取水蜜桃果核多酚 工艺优化及抗氧化性研究.
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- Food & Machinery, 2023, n. 11, p. 204, doi. 10.13652/j.spjx.1003.5788.2023.80202
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- Article
浓香型白酒对风干期广味香肠挥发性风味物质形成的影响.
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- China Brewing, 2023, v. 42, n. 8, p. 90, doi. 10.11882/j.issn.0254-5071.2023.08.015
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青李薄荷酒发酵工艺优化及风味成分分析.
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- Food & Machinery, 2023, n. 6, p. 201, doi. 10.13652/j.spjx.1003.5788.2022.80841
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- Article
不同年份长期发酵大头菜挥发性风味物质对比分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 5, p. 234, doi. 10.13982/j.mfst.1673-9078.2023.5.0625
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- Article
青梅桂花果酒發酵工藝優化及風味成分分析.
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- China Brewing, 2023, v. 42, n. 4, p. 203, doi. 10.11882/j.issn.0254-5071.2023.04.031
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基于GC-MS技术对不同香型白酒的判另IJ分析 .
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- China Brewing, 2023, v. 42, n. 1, p. 213, doi. 10.11882/j.issn.0254-5071.2023.01.036
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- Article
基于电子鼻和气相色谱-离子迁移谱法分析不同等级俄色绿茶香气物质差异.
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- Journal of Food Safety & Quality, 2023, v. 14, n. 1, p. 236
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- Article
炒籽时间对八月瓜籽油挥发性风味成分的影响.
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- China Oils & Fats, 2021, v. 46, n. 11, p. 14, doi. 10.19902/j.cnki.zgyz.1003-7969.210071
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- Article
川南腌菜耐盐生香酵母的筛选、鉴定及特性.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 12, p. 150, doi. 10.7506/spkx1002-6630-20190509-092
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基于电子鼻与GC-MS对不同格瓦斯 挥发性风味成分差异分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 287, doi. 10.7506/spkx1002-6630-20181130-360
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- Article
电子鼻和电子舌联用技术在评价酱油风味中 的应用.
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- Food Research & Development, 2019, v. 40, n. 14, p. 155, doi. 10.3969/j.issn.1005-6521.2019.14.027
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- Article
保宁醋醋曲中醋酸菌筛选及其代谢产物分析.
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- Food Research & Development, 2018, v. 39, n. 17, p. 145, doi. 10.3969/j.issn.1005-6521.2018.17.027
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- Article