机译:烟草组合物化合物通过色谱分析和偏最小二乘回归对中国微弱香烟的特征性芳香
Jiangnan Univ Sch Food Sci &
Technol State Key Lab Food Sci &
Technol Lihu Rd 1800 Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ Sch Food Sci &
Technol State Key Lab Food Sci &
Technol Lihu Rd 1800 Wuxi 214122 Jiangsu Peoples R China;
Shanghai Inst Technol Dept Biol &
Food Engn Shanghai 200235 Peoples R China;
Jiangnan Univ Sch Food Sci &
Technol State Key Lab Food Sci &
Technol Lihu Rd 1800 Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ Sch Food Sci &
Technol State Key Lab Food Sci &
Technol Lihu Rd 1800 Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ Sch Food Sci &
Technol State Key Lab Food Sci &
Technol Lihu Rd 1800 Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ Sch Food Sci &
Technol State Key Lab Food Sci &
Technol Lihu Rd 1800 Wuxi 214122 Jiangsu Peoples R China;
Faint-scent flue-cured cigarettes; Sugars; Amino acid; Partial least squares regression;
机译:烟草组合物化合物通过色谱分析和偏最小二乘回归对中国微弱香烟的特征性芳香
机译:通过描述性感官分析,气相色谱法和电子鼻(通过偏最小二乘回归)评估了氧化羊脂对羊肉加工风味的香气特性的贡献
机译:描述性感官分析,气相色谱嗅觉法和偏最小二乘回归法评估牛肉基础对牛肉样加工风味香气特性的贡献
机译:通过气相色谱 - 嗅觉 - 嗅觉 - 嗅觉测量和气相色谱 - 质谱法的中式干米酒特征芳香化合物
机译:气相色谱-质谱法和气相色谱-嗅觉分析法分析香草蓬蓬雪德的香气成分。
机译:西拉葡萄酒中主要香气化合物的气相色谱-比色法-质谱联用和香气重构研究
机译:使用综合二维气相色谱法的顶空挥发性化合物的定量分析及其对霞多丽葡萄酒香气的贡献