气相色谱-质谱结合香气活度值分析膜分离精制 技术对桂花净油挥发性成分的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 255, doi. 10.7506/spkx1002-6630-20240529-255
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Works matching AU 郭智鑫
Results: 5
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气相色谱-质谱结合相对气味活性值分析不同 干燥方式对桂花浸膏与净油香气成分的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 151, doi. 10.7506/spkx1002-6630-20231021-166
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- Article
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1-MCP结合乙烯吸附剂处理对黄桃货架期品质的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 213, doi. 10.16429/j.l009-7848.2023.09.022
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HS-SPME-GC-MS 结合化学计量学分析 低温驯化猕猴桃的挥发性成分.
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- Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 329, doi. 10.13386/j.issn1002-0306.2024050371
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- Article
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GC-MS结合化学计量学方法分析桂花净油分子蒸馏馏分的挥发性成分.
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 276, doi. 10.13386/j.issn1002-0306.2023060055
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- Article