机译:HS-SPME-GC-MS和HS-GC-IMS筛选挥发性代谢物筛选,用于白色和黄米的辨别
Tianjin University of Science and Technology College of Food Science and Engineering;
Tianjin University of Science and Technology College of Food Science and Engineering;
Tianjin University of Science and Technology College of Food Science and Engineering;
Tianjin University of Science and Technology College of Food Science and Engineering;
Tianjin University of Science and Technology College of Food Science and Engineering;
Tianjin University of Science and Technology College of Food Science and Engineering;
Tianjin University of Science and Technology College of Food Science and Engineering;
Central Queensland University School of Medical and Applied Sciences;
Charles Sturt University ARC Functional Grains Centre;
Tianjin University of Science and Technology College of Food Science and Engineering;
chemometrics; ion mobility spectrometry; volatile profiling; yellowed rice;
机译:HS-SPME-GC-MS和HS-GC-IMS筛选挥发性代谢物筛选,用于白色和黄米的辨别
机译:HS-SPME-GC-MS,HS-SPME-GC×GC-TOF和HPLC-DAD对干洋葱(Allium Cepa L.)不同切割的挥发性和黄酮类化合物组合物的表征
机译:使用HS-SPME / GC-MS对挥发性有机化合物进行非破坏性分析及其在白米饭的地理鉴别中的应用
机译:用HS-SPME-GC / MS对Macedonia的白色和红葡萄酒挥发性曲线的影响
机译:通过自动SPME GC-MS / MS对复杂基质中的痕量挥发性化合物进行定量分析:监测柠檬烯氧化产物,以测试封装系统中的氧化基准。
机译:通过HS-SPME-GC-MSHS-SPME-GC×GC-TOF和HPLC-DAD表征不同切段的洋葱干的挥发性成分和类黄酮成分
机译:HS-SPME-GC-MS,HS-SPME-GC×GC-TOF和HPLC-DAD对干洋葱(Allium Cepa L.)不同切割的挥发性和黄酮类化合物组合物的表征