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炸制过程中糖醋脆皮鱼风味物质的变化.
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- Food & Machinery, 2023, n. 11, p. 29, doi. 10.13652/j.spjx.1003.5788.2023.80210
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- Article
气相色谱-质谱法分析酒花对葡萄酒香气成分 的影响.
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- Food Research & Development, 2020, v. 41, n. 13, p. 176, doi. 10.12161/j.issn.1005-6521.2020.13.029
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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
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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- Article
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
干式熟成时间对牦牛肉品质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 66, doi. 10.13386/j.issn1002-0306.2023080046
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- Article
基于 GC-IMS 结合多元统计模型分析不同酵母菌发酵对豆汤酱挥发性化合物的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 282, doi. 10.13386/j.issn1002-0306.2023090051
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- Article
基于电子鼻结合 GC-IMS 分析不同烹饪方式猪肉的挥发性成分差异.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 234, doi. 10.13386/j.issn1002-0306.2023080228
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- Article
微生物发酵剂对川味牦牛肉香肠品质的影响.
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- China Brewing, 2024, v. 43, n. 2, p. 188, doi. 10.11882/j.issn.0254-5071.2024.02.028
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- Article
小米椒恒温发酵过程中挥发性成分动态变化研究.
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- China Brewing, 2020, v. 39, n. 6, p. 173, doi. 10.11882/j.issn.0254-5071.2020.06.033
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- Article
不同酒花对葡萄酒感官品质的影响.
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- China Brewing, 2019, v. 38, n. 1, p. 94, doi. 10.11882/j.issn.0254-5071.2019.01.019
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- Article
基于固相微萃取-气相色谱-质谱联用和 气相色谱-离子迁移谱分析不同等级郫县豆瓣 煸炒后风味特征差异.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 172, doi. 10.7506/spkx1002-6630-20230811-077
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- Article
香肠微生物多样性研究进展.
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- Journal of Food Safety & Quality, 2024, v. 15, n. 15, p. 29, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240424009
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- Article
基于电子鼻和气相色谱-质谱法结合相对气味 活度值分析植物油对红油辣椒气味的影响.
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- Journal of Food Safety & Quality, 2023, v. 14, n. 22, p. 241
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- Article
基于固相微萃取-气相色谱-质谱法结合相对气味 活度值分析影响牦牛肉风味的关键化合物.
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- Journal of Food Safety & Quality, 2023, v. 14, n. 15, p. 195
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- Article
5 种不同干燥处理方式对玫瑰花品质的 影响比较研究.
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- Journal of Food Safety & Quality, 2023, v. 14, n. 12, p. 35
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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
鸡丁微波烹饪工艺优化及其挥发性 风味物质分析.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 19, p. 6171
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- Article
葱青叶对椒麻糊挥发性物质的影响.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 19, p. 6163
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- Article
松茸水解蛋白肽制备及其抗氧化活性的研究.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 9, p. 2947
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- Article
松茸渣不溶性膳食纤维提取及特性研究.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 2, p. 359
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- Article
基于营养与智能感官综合比较不同烹饪 方式下芫根的品质差异.
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- Modern Food Science & Technology, 2024, v. 40, n. 3, p. 239, doi. 10.13982/j.mfst.1673-9078.2024.3.0412
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- Article
电子舌和气相色谱-离子迁移谱技术分析炖煮时间 对松茸鸡汤风味的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 1, p. 336, doi. 10.16429/j.1009-7848.2024.01.033
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- Article
基于电子鼻和气质联用分析不同生长期茂县 花椒叶挥发性风味物质.
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- Journal of Southern Agriculture, 2019, v. 50, n. 3, p. 641, doi. 10.3969/j.issn.2095-1191.2019.03.28
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- Article
基于GC-IMS结合化学计量法分析烧烤过程中 温度对牦牛肉风味物质的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 337, doi. 10.7506/spkx1002-6630-20230206-053
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- Article
基于代谢组学技术结合智能感官探究临床 乳房炎对牛乳风味和滋味物质的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 260, doi. 10.7506/spkx1002-6630-20221213-131
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- Article
烹饪熟度对牛排挥发性风味物质的影响研究.
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- China Condiment, 2024, v. 49, n. 9, p. 47, doi. 10.3969/j.issn.1000-9973.2024.09.007
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- Article
基于 GC-IMS 分析不同煸炒温度对郫县豆瓣 风味影响及游离氨基酸呈味分析.
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- China Condiment, 2024, v. 49, n. 7, p. 60, doi. 10.3969/j.issn.1000-9973.2024.07.00
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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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- Article