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.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 22, p. 241
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- Publication type:
- Article
Works by 胡金祥
Results: 8
1
2
葱青叶对椒麻糊挥发性物质的影响.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 19, p. 6163
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- Publication type:
- Article
3
松茸渣不溶性膳食纤维提取及特性研究.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 2, p. 359
- By:
- Publication type:
- Article
4
电子鼻和电子舌联用技术在评价酱油风味中 的应用.
- Published in:
- Food Research & Development, 2019, v. 40, n. 14, p. 155, doi. 10.3969/j.issn.1005-6521.2019.14.027
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- Publication type:
- Article
5
基于电子鼻、气质联用技术结合化学计量学评价 不同品牌鱼香肉丝气味差异.
- Published in:
- China Condiment, 2025, v. 50, n. 2, p. 209, doi. 10.3969/j.issn.1000-9973.2025.02.031
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- Publication type:
- Article
6
烹饪时间对大红袍火锅底料中挥发性物质的影响.
- Published in:
- China Condiment, 2025, v. 50, n. 2, p. 101, doi. 10.3969/j.issn.1000-9973.2025.02.015
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- Publication type:
- Article
7
基于电子鼻和气质联用分析萌芽大蒜挥发性物质差异.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 5, p. 243, doi. 10.13386/j.issn1002-0306.2023050008
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- Publication type:
- Article
8
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.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 337, doi. 10.7506/spkx1002-6630-20230206-053
- By:
- Publication type:
- Article