QQ客服 官方微博 反馈留言

浏览/检索结果: 共5条，第1-5条 帮助 限定条件 发表日期：2019     已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Multi-capillary column high-pressure photoionization time-of-flight mass spectrometry and its application for online rapid analysis of flavor compounds 期刊论文 TALANTA, 2019, 卷号: 201, 页码: 33-39 作者:  Chen, Xuan;  Hua, Lei;  Jiang, Jichun;  Hu, Fan;  Wan, Ningbo 收藏  |  浏览/下载：60/0  |  提交时间：2019/12/02 High-pressure photoionization time-of-flight mass-spectrometry  Multi-capillary column  Rapid analysis  Matrix effect  Isomer separation  Flavor compounds  High-pressure photoionization time-of-flight mass-spectrometry  Multi-capillary column  Rapid analysis  Matrix effect  Isomer separation  Flavor compounds   Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu 期刊论文 Journal of Food Science, 2019, 卷号: Vol.84 No.1, 页码: 6-18 作者:  Ming‐Yao Wang;  Jian‐Gang Yang;  Qing‐Song Zhao;  Kai‐Zheng Zhang;  Chang Su 收藏  |  浏览/下载：2/0  |  提交时间：2019/02/25 brewing  process  Maotai‐flavor  liquor  microorganisms  volatile  substances   Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability 期刊论文 FRONTIERS IN MICROBIOLOGY, 2019, 卷号: Vol.9 作者:  Dan, Tong;  Chen, Haiyan;  Li, Ting;  Tian, Jiale;  Ren, Weiyi 收藏  |  浏览/下载：11/0  |  提交时间：2019/12/17 fermented milk  L. plantarum P-8  SPME-GC-MS  volatile flavor compounds  storage stability   Fingerprints of volatile flavor compounds from southern stinky tofu brine with headspace solid-phase microextraction/gas chromatography-mass spectrometry and chemometric methods. 期刊论文 Food science & nutrition, 2019, 卷号: 7, 期号: 2, 页码: 890-896 作者:  Li, Pao;  Xie, Jing;  Tang, Hui;  Shi, Cong;  Xie, Yanhua 收藏  |  浏览/下载：18/0  |  提交时间：2019/12/23 chemometric methods  fingerprints  organic volatile flavor compounds  solid-phase microextraction  southern stinky tofu   Fermentation parameters, antioxidant capacities, and volatile flavor compounds of tomato juice-skim milk mixtures fermented by Lactobacillus plantarum ST-III 期刊论文 Food Science and Biotechnology, 2019, 卷号: 28, 期号: 4, 页码: 1147-1154 作者:  Wang, Kun;  Ma, Chengjie*;  Gong, Guangyu;  Chang, Chao 收藏  |  浏览/下载：2/0  |  提交时间：2019/12/27 Antioxidant  Fermentation  Lactobacillus plantarum  Skim milk  Tomato juice