Flavour profiling by gas chromatography鈥搈ass spectrometry and sensory analysis of yoghurt derived from ultrasonicated and homogenised milk

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Flavour profiling by gas chromatography鈥搈ass spectrometry and sensory analysis of yoghurt derived from ultrasonicated and homogenised milk

机译：气相色谱法谱析出蛋白酶蛋白酶分析和来自超声均原酸均原牛奶的酸奶的光谱和感官分析

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《International Dairy Journal》 |2017年第2017期|共9页
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1. Flavour profiling by gas chromatography鈥搈ass spectrometry and sensory analysis of yoghurt derived from ultrasonicated and homogenised milk [J] . International Dairy Journal . 2017,第期

机译：气相色谱法谱析出蛋白酶蛋白酶分析和来自超声均原酸均原牛奶的酸奶的光谱和感官分析
2. Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography鈥搈ass spectrometry [J] . Zhang Xin鈥怟e, Lan Yi鈥怋in, Zhu Bao鈥怮ing, Journal of the Science of Food and Agriculture . 2018,第1期

机译：基于使用气相色谱法的同时分析，基于同时分析的赤霞珠，有机酸和氨基酸在赤霞珠葡萄酒老化期间的变化
3. Influence of defined milk products on the flavour of white coffee beverages using static headspace gas chromatography-mass spectrometry/olfactometry and sensory analysis. [J] . Parat Wilhelms M, Denker M, Borcherding K, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2005,第3a4期

机译：使用静态顶空气相色谱-质谱/嗅觉法和感官分析，确定的乳制品对白咖啡饮料风味的影响。
4. High-Throughput Quantitative Analysis of Bovine Milk Gangliosides by Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry [C] . Hyeyoung Lee, Daniela Barile, Carlito B. Lebrilla, American Society for Mass Spectrometry Conference on Mass Spectrometry and Allied Topics . 2012

机译：超高效液相色谱 - 串联质谱法对牛奶神经节的高通量定量分析
5. I. Development of a passive sampler and static sampling chamber to measure personal exposure to gaseous PAHs. II. Method development for determination of current-use and persistent pesticides in cow milk, human breast milk, baby formulas, and human serum using gas chromatography tandem mass spectrometry. [D] . Chen, Xianyu. 2012

机译：I.开发无源采样器和静态采样室以测量个人对气态多环芳烃的暴露。二。气相色谱串联质谱法测定牛奶，人母乳，婴儿配方食品和人血清中的当前和持久性农药的方法开发。
6. Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry [O] . Xiaoyu Yin, Qian Chen, Qian Liu, 2021

机译：综合二维气相色谱法质谱法对哈尔滨红香肠味道和工业条件吸烟的影响
7. Flavour production in ewe's milk and ewe's milk yoghurt, by single strains and combinations of Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus, isolated from traditional Greek yoghurt [O] . Georgala, AIK, Tsakalidou, E, Renseigné, Non, 1995

机译：单一菌株和嗜热链球菌与德氏乳杆菌保加利亚亚种的组合，从传统希腊酸奶中分离出的母乳和母乳酸奶中的风味产生
8. Qualitative and Quantitative Compositional Analysis of Shale Derived by Gas Chromatography and Combined Gas Chromatography/Mass Spectrometry. Executive Summary. [R] . Harvey, T. M., Wallace, B. L. 1984

机译：气相色谱和组合气相色谱/质谱法分析页岩的定性和定量组成分析。执行摘要。

Flavour profiling by gas chromatography鈥搈ass spectrometry and sensory analysis of yoghurt derived from ultrasonicated and homogenised milk

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