郫县豆瓣感官轮及定量描述剖面建立.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 3, p. 179, doi. 10.7506/spkx1002-6630-20240713-125
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- Publication type:
- Article
Works matching AU 钟 葵
Results: 12
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中心点剖面法: 一种快速感官分析方法及其在 食品中的应用研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 23, p. 311, doi. 10.7506/spkx1002-6630-20231227-237
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- Article
3
基于适合项评级法和多元统计分析 五常大米的优势食味品质.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 1, doi. 10.7506/spkx1002-6630-20240422-199
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- Article
4
川渝地区青花椒的麻感特性分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 12, p. 187, doi. 10.7506/spkx1002-6630-20230911-084
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- Article
5
酱香型白酒感官品质描述形成、发展与趋势.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 324, doi. 10.7506/spkx1002-6630-20230703-019
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- Article
6
不同产区花椒油的椒麻感官特性及物质组成.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 281, doi. 10.7506/spkx1002-6630-20210507-045
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- Article
7
SPME-GC-MS结合OAV分析不同产区花椒 炸花椒油的关键香气物质.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 208, doi. 10.7506/spkx1002-6630-20201120-217
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- Article
8
糙米体外消化过程中酚类物质含量及抗氧化活性.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 16, p. 105, doi. 10.7506/spkx1002-6630-201816016
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- Article
9
鲜食玉米的感官描述词建立及感官品质特性分析.
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- Journal of Food Safety & Quality, 2023, v. 14, n. 14, p. 273
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- Article
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襄阳牛肉面质地感官与仪器分析的相关性研究.
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- Journal of Food Safety & Quality, 2023, v. 14, n. 8, p. 64
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- Article
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麻辣火锅底料的麻辣风味特性及其与 咸度关联分析.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 9, p. 2721
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- Article
12
辣条感官描述词的建立及感官特征比较.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 9, p. 2728
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- Article