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Analysis of Volatile Flavor Compounds in Submerged Cultured Ganoderma Sinense Mycelium by Headspace Gas Chromatography

机译：顶空气相色谱法分析深层培养的灵芝菌丝体中的挥发性风味化合物

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《International Conference on Biomedical Engineering and Informatics;BMEI '09》|2009年|1-4|共4页
会议地点 Tianjin(CN);Tianjin(CN)
作者
Wang Xiao-Ling; Han Wen-Jun; Zhou Guo-Ying;
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入库时间 2022-08-26 13:58:21

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4. Analysis of Volatile Flavor Compounds in Submerged Cultured Ganoderma Sinense Mycelium by Headspace Gas Chromatography [C] . Xiao-Ling Wang, Wen-Jun Han, Guo-Ying Zhou International Conference on Biomedical Engineering and Informatics . 2009

机译：顶空气相色谱法分析淹没培养的淹没培养的灵霉菌菌丝菌丝体
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7. Simple and Rapid Analysis for Quantitation of the Most Important Volatile Flavor Compounds in Yogurt by Headspace Gas Chromatography-Mass Spectrometry [O] . L. Alonso, M. J. Fraga 2001

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8. Comparison of Headspace Gas Chromatography with EPA SW-846 Method of 8240 forDetermination of Volatile Organic Compounds in Soil [R] . Hewitt, A. D., Miyares, P. H., Leggett, D. C., 1991

机译：顶空气相色谱法与Epa sW-846法测定土壤中挥发性有机物8240的比较

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