基于 HS-SPME-GC-MS 技术的香葱油挥发性成分解析.
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- 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 耿秋月
Results: 4
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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.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 234, doi. 10.7506/spkx1002-6630-201810036
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- Article