首页> 外文OA文献 >Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection

【2h】

Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection

机译：使用电子鼻型材结合热解吸GC-ms检测，对炖中国辣牛肉中挥发性芳香化合物形成进行时间依赖性分类

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Hui Gong; Zhen Yang; Meng Liu; Zhijia Shi; Jiapeng Li; Wenhua Chen; Xiaoling Qiao;
展开▼
作者单位

展开▼
年度 2017
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Influence of harvest season on volatile aroma constituents of two banana cultivars by electronic nose and HS-SPME coupled with GC-MS [J] . Dou Tong-Xin, Shi Jing-Fang, Li Yuan, Scientia horticulturae . 2020,第期

机译：收获季节对电子鼻和HS-SPME耦合GC-MS挥发性香蕉品种挥发性香气成分的影响
2. Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC-MS-olfactometry and an electronic nose combined with principal component analysis [J] . Cheng Huan, Chen Jianle, Chen Shiguo, Food research international . 2015,第juna期

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
3. Rapid characterization of the volatile profiles in Pu-erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD-GC-MS [J] . Yanqin Yang, Yuting Rong, Fuqiao Liu, Journal of Food Science . 2021,第4a6期

机译：通过气相电子鼻和微芯片/热提取器与TD-GC-MS相结合的PU-ERH茶叶挥发性曲线的快速表征
4. Flavor and Aroma Profiles of Truffle Oils by Thermal Desorption GC/MS [C] . Ronald E. Shomo, Robert Frey, Christopher Baker, ASMS Conference on Mass Spectrometry and Allied Topics . 2014

机译：热解吸GC / MS的松露油的风味和香气谱
5. Integrated analysis and pattern recognition of Swiss cheese aroma by SPME/GC, SPME/GC/MS and electronic noses. [D] . Jou, Kuen-Da. 1997

机译：通过SPME / GC，SPME / GC / MS和电子鼻对瑞士奶酪香气进行综合分析和模式识别。
6. Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS [O] . Gancarz Marek, Bohdan Dobrzański, Jr., 2020

机译：使用电子鼻和GC-MS检测和区分来自不同国家的烤咖啡阿拉比卡咖啡豆中的挥发性化合物
7. Comparative Analysis of Volatile Composition in Chinese Truffles via GC × GC/HR-TOF/MS and Electronic Nose [O] . Ning Zhang, Haitao Chen, Baoguo Sun, 2016

机译：中国松露的挥发性成分GC×GC / HR-TOF / ms与电子鼻的比较分析

Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection

著录项

引文网络

相似文献

相关主题

期刊订阅