机译:气相色谱-质谱-嗅觉法和电子鼻结合主成分分析法表征三种杨梅品种的香气活性挥发物
Zhejiang Univ, Zhejiang R&D Ctr Food Technol & Equipment, Zhejiang Key Lab Agrofood Proc, Coll Biosyst Engn & Food Sci,Fuli Inst Food Sci, Hangzhou 310058, Zhejiang, Peoples R China;
Zhejiang Univ, Zhejiang R&D Ctr Food Technol & Equipment, Zhejiang Key Lab Agrofood Proc, Coll Biosyst Engn & Food Sci,Fuli Inst Food Sci, Hangzhou 310058, Zhejiang, Peoples R China;
Zhejiang Univ, Zhejiang R&D Ctr Food Technol & Equipment, Zhejiang Key Lab Agrofood Proc, Coll Biosyst Engn & Food Sci,Fuli Inst Food Sci, Hangzhou 310058, Zhejiang, Peoples R China;
Zhejiang Univ, Zhejiang R&D Ctr Food Technol & Equipment, Zhejiang Key Lab Agrofood Proc, Coll Biosyst Engn & Food Sci,Fuli Inst Food Sci, Hangzhou 310058, Zhejiang, Peoples R China;
Zhejiang Univ, Zhejiang R&D Ctr Food Technol & Equipment, Zhejiang Key Lab Agrofood Proc, Coll Biosyst Engn & Food Sci,Fuli Inst Food Sci, Hangzhou 310058, Zhejiang, Peoples R China;
Zhejiang Univ, Zhejiang R&D Ctr Food Technol & Equipment, Zhejiang Key Lab Agrofood Proc, Coll Biosyst Engn & Food Sci,Fuli Inst Food Sci, Hangzhou 310058, Zhejiang, Peoples R China;
Bayberry (Myrica rubra); Gas chromatography-mass spectrometry-olfactometry (GC-MS-O); Principal component analysis (PCA); E-nose; Aroma-active;
机译:杨梅品种的感官评价,理化性质和香气活性谱
机译:HS-SPME-GC / MS结合主成分分析鉴别杨梅品种贮藏过程中的挥发性成分
机译:基于电子鼻和非线性动力学模型的杨梅质量测定
机译:杨梅中的农药残留和对中国浙江省消费者的累积暴露评估
机译:青枣的挥发性和非挥发性化合物的表征及不同品种的分类。水果
机译:杨梅17个品种的植物化学特性及其抗氧化特性
机译:杨梅(myrica rubra sieb.et Zucc。)17种植物的植物化学特征及其抗氧化特性