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机器学习在食品风味分析中的应用.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 12, p. 31, doi. 10.7506/spkx1002-6630-20240104-040
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机器学习在预测食品风味中的研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 12, p. 11, doi. 10.7506/spkx1002-6630-20240103-032
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- Article
馒头挥发性风味物质研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 8, p. 312, doi. 10.7506/spkx1002-6630-20230630-246
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基于GC-IMS和GC-MS分析不同发酵方式对黄桃酒香气成分的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 306, doi. 10.7506/spkx1002-6630-20220901-019
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大豆蛋白水解物苦味评价方法.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 25, doi. 10.7506/spkx1002-6630-20210309-120
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- Article
辛烯基琥珀酸脱支淀粉-不同构型风味物质 包合物的制备及结构表征.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 12, p. 60, doi. 10.7506/spkx1002-6630-20191112-154
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- Article
食用菌风味物质的研究进展.
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- Acta Edulis Fungi, 2018, v. 25, n. 4, p. 97, doi. 10.16488/j.cnki.1005-9873.2018.04.015
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- Article
宠物诱食剂风味分析研究进展.
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- Feed Research, 2023, v. 46, n. 9, p. 152, doi. 10.13557/j.cnki.issn1002-2813.2023.09.031
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- Article
电子束辐照对冷鲜猪里脊肉风味的影响.
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- Food Research & Development, 2023, v. 44, n. 3, p. 72, doi. 10.12161/j.issn.1005-6521.2023.03.011
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- Article
高压/酶解/闪式高速提取对金华火腿骨呈味物质的影响.
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- Transactions of the Chinese Society of Agricultural Engineering, 2019, v. 35, n. 21, p. 288, doi. 10.11975/j.issn.1002-6819.2019.21.035
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- Article
不同处理方法对蟹味菇呈味物质释放的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 198, doi. 10.7506/spkx1002-6630-20190611-121
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- Article
猴头菇β-葡聚糖的结构表征及其稀溶液性质.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 85, doi. 10.7506/spkx1002-6630-20180510-157
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- Article
不同提取方法对灰树花呈味物质释放的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 11, p. 88, doi. 10.7506/spkx1002-6630-20180515-210
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- Article
L-阿拉伯糖与氨基酸美拉德反应挥发性 风味物质分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 213, doi. 10.7506/spkx1002-6630-20180420-271
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- Article
不同处理方法对草菇呈味物质释放的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 107, doi. 10.7506/spkx1002-6630-201812017
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- Article