西南地区青花椒精油香气差异的物质基础 分析.
- Published in:
- Food Research & Development, 2025, v. 46, n. 11, p. 133, doi. 10.12161/j.issn.1005‐6521.2025.11.017
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- Publication type:
- Article
Works by 项雅科
Results: 4
1
2
郫县豆瓣感官轮及定量描述剖面建立.
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- 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
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
基于归类法和GC-MS的花椒精油香气特性 及关键香气物质分析.
- Published in:
- Modern Food Science & Technology, 2025, v. 41, n. 2, p. 309, doi. 10.13982/j.mfst.1673-9078.2025.2.0051
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- Publication type:
- Article