HS-SPME-GC-MS结合OAV分析不同产地青花椒 浸提前、后的关键香气成分.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 315, doi. 10.16429/j.1009-7848.2023.10.031
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- Publication type:
- Article
Works by 周志帅
Results: 3
1
2
美拉德反应改善熟化马铃薯冻融酶解汁液风味.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 190, doi. 10.16429/j.1009-7848.2022.11.021
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- Publication type:
- Article
3
模糊数学感官评价结合响应面法优化五香卤味即食豆杆调味配方.
- Published in:
- China Brewing, 2020, v. 39, n. 6, p. 143, doi. 10.11882/j.issn.0254-5071.2020.06.028
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- Publication type:
- Article