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Changes in the volatile components of squid ( illex argentinus ) for different cooking methods via headspace–gas chromatography–ion mobility spectrometry

机译：通过顶空 - 气相色谱离子迁移光谱法对不同烹饪方法的鱿鱼（Illex Argentinus）挥发性组分的变化

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Zhenkun Cui; Han Yan; Tatiana Manoli; Haizhen Mo; Hongbo Li; Hao Zhang;
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年度 2020
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入库时间 2022-08-20 22:21:30

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1. Changes in the volatile components of squid (illex argentinus) for different cooking methods via headspace–gas chromatography–ion mobility spectrometry [J] . Zhenkun Cui, Han Yan, Tatiana Manoli, Food Science & Nutrition . 2020,第10期

机译：通过顶空 - 气相色谱离子迁移光谱法对不同烹饪方法的鱿鱼（Illex Argentinus）挥发性组分的变化
2. Volatile organic organic compounds fingerprinting in faeces and urine of Alzheimer's disease model SAMP8 mice by headspace-gas chromatography-ion mobility spectrometry and headspace-solid phase microextraction-gas chromatography-mass spectrometry [J] . Tian Hehe, Li Siying, Wen Haichao, Journal of chromatography, A: Including electrophoresis and other separation methods . 2020,第期

机译：通过顶空 - 气相色谱离子迁移光谱和顶空 - 固相微萃取 - 气相色谱 - 质谱 - 质谱 - 质谱 - 质谱 - 质谱 - 质谱 - 质谱 - 质谱 - 质谱 - 质谱 - 质谱法
3. Characterization of volatile compounds in differently coloured Chenopodium quinoa seeds before and after cooking by headspace-gas chromatography-ion mobility spectrometry [J] . Yang Xiushi, Zhu Kaili, Guo Huimin, Food Chemistry . 2021,第Juna30期

机译：顶空 - 气相色谱 - 离子迁移光谱法在烹饪前后挥发性化合物的表征不同着色的藜喹氏藜种子
4. Identification of volatile components form fresh, sun-dried and shade-dried Musa nana Lour. flowers and bracts by Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry [C] . Xulong Huang, Liubo Yang, Yuqing Liang, International Forum on Energy, Environment Science and Materials . 2018

机译：识别挥发性组分形式，鲜，晒干和阴影干燥的Musa Nana Lour。通过顶空固相微萃取和气相色谱 - 质谱法由鲜花和苞片
5. Improved dynamic headspace sampling and detection using capillary microextraction of volatiles coupled to gas chromatography mass spectrometry [D] . Fan, Wen. 2013

机译：改进的动态顶空进样和使用气相色谱质谱联用的毛细管微萃取挥发物进行检测
6. Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace–Gas Chromatography–Ion Mobility Spectrometry [O] . Xiao Hu, Rongrong Wang, Jiajing Guo, 2019

机译：顶空-气相色谱-离子迁移谱法研究不同加工方法中蜜饯金橘的挥发性成分的变化
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Changes in the volatile components of squid ( illex argentinus ) for different cooking methods via headspace–gas chromatography–ion mobility spectrometry

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