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机译:用电子鼻和HS-SPME-GC-MS对大豆物理化学,感觉和挥发性谱的焙烧水平的影响
Hefei Univ Technol Sch Food & Biol Engn Hefei 230009 Peoples R China;
Hefei Univ Technol Sch Food & Biol Engn Hefei 230009 Peoples R China;
Hefei Univ Technol Sch Food & Biol Engn Hefei 230009 Peoples R China|North Minzu Univ Sch Biol Sci & Engn Yinchuan 750021 Ningxia Peoples R China;
Hefei Univ Technol Sch Food & Biol Engn Hefei 230009 Peoples R China|North Minzu Univ Sch Biol Sci & Engn Yinchuan 750021 Ningxia Peoples R China;
Hefei Univ Technol Sch Food & Biol Engn Hefei 230009 Peoples R China|North Minzu Univ Sch Biol Sci & Engn Yinchuan 750021 Ningxia Peoples R China;
Hefei Univ Technol Sch Food & Biol Engn Hefei 230009 Peoples R China|North Minzu Univ Sch Biol Sci & Engn Yinchuan 750021 Ningxia Peoples R China;
Soybean roasting; Beany flavor; Lipoxygenase; Peroxidase; Volatile compounds; Electronic nose; HS-SPME-GC-MS;
机译:烘干方法影响下并通过电子鼻,电子舌和HS-SPME-GC-MS检测的烘焙咖啡豆的挥发性特征和味道特性的比较评估
机译:顶部 - SPME / GC-MS和电子鼻子的两种接枝松子挥发性曲线的比较分析及不同焙烧条件的反应
机译:对韩国发酵大豆糊的感官剖面的描述性分析和仪器测量(电子鼻子和电子舌)的比较( Doenjang I> Doenjang)
机译:使用电子鼻和专家感官面板分析来自不同酒厂的苏格兰威士忌酒
机译:使用电子鼻,感官评估和GC-MS分析涂有不同粘合剂的HDPE膜的气味特征的相关性。
机译:不同干燥方法对泡菜粉理化性质挥发性成分和感官特性的影响
机译:电子鼻和HS-SPME-GC-MS检测的白色Hypsizygus marmoreus的挥发性组分:四种干燥方法的影响