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
Works by 杨会珍
Results: 2
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基于电子鼻和气质联用分析萌芽大蒜挥发性物质差异.
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- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 243, doi. 10.13386/j.issn1002-0306.2023050008
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- Article