基于 HS-SPME-GC-MS 技术的香葱油挥发性成分解析.
- Published in:
- Food Research & Development, 2018, v. 39, n. 17, p. 111, doi. 10.3969/j.issn.1005-6521.2018.17.021
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- Article
Works matching AU 席嘉佩
Results: 5
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椒麻鸡赋味汤料制备中主要基料对 香气品质的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 230, doi. 10.7506/spkx1002-6630-20190126-335
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- Article
3
基于 GC-MS 结合化学计量学方法探究特征清香味辣椒粉的香气特点.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 162, doi. 10.7506/spkx1002-6630-20180313-166
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- Article
4
基于感官模糊综合评价法与价值工程评价法的市售烤羊肉质量分析评价.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 60, doi. 10.7506/spkx1002-6630-20180108-082
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- Article
5
基于SPME-GC-MS和PCA的不同萃取头对新疆烤羊肉香气成分萃取效果比较.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 234, doi. 10.7506/spkx1002-6630-201810036
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- Article