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浏览/检索结果: 共3条，第1-3条 帮助 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 Changes in flavour compound profiles of precooked pork after reheating (warmed-over flavour) using gas chromatography-olfactometry-mass spectrometry with chromatographic feature extraction 期刊论文 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2019, 页码: 10 作者:  Zang, Mingwu;  Wang, Lan;  Zhang, Zheqi;  Zhang, Kaihua;  Li, Dan 收藏  |  浏览/下载：71/0  |  提交时间：2019/12/02 Chromatographic feature extraction  pork  reheating  volatile flavour compounds  warmed-over flavour   An experimental kinetic study and products research of the reactions of O-3 with a series of unsaturated alcohols 期刊论文 ATMOSPHERIC ENVIRONMENT, 2016, 卷号: 145, 页码: 455-467 作者:  Chen, Yi;  Wang, Jing;  Zhao, Sanping;  Tong, Shengrui;  Ge, Maofa 收藏  |  浏览/下载：17/0  |  提交时间：2017/01/11 (Z)-3-hexen-1-ol  (Z)-3-hepten-1-ol  (Z)-3-octen-1-ol  Rate coefficients  Gas-phase products  Secondary organic aerosol   Changes in nutritional constituents, anthocyanins, and volatile compounds during the processing of black rice tea 期刊论文 FOOD SCIENCE AND BIOTECHNOLOGY, 2013, 卷号: 22, 期号: 4, 页码: 917-923 作者:  Wu, Li;  Zhai, Meijing;  Yao, Yang;  Dong, Chuan;  Shuang, Shaomin 收藏  |  浏览/下载：5/0  |  提交时间：2016/12/05 black rice tea  processing  nutritional constituent  anthocyanin  volatile compound