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CORC

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Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties 期刊论文
Foods, 2023, 卷号: 12, 期号: 11, 页码: 2252
作者:  Hong Jiang;  Wensheng Duan;  Yuci Zhao;  Xiaofeng Liu;  Guohong Wen
收藏  |  浏览/下载：1/0  |  提交时间：2023/11/03
Evolution of volatile compounds composition during grape berry development at the germplasm level 期刊论文
SCIENTIA HORTICULTURAE, 2022, 卷号: 293
作者:  Liu, Xianju;  Fan, Peige;  Jiang, Jinzhu;  Gao, Yingying;  Liu, Cuixia
收藏  |  浏览/下载：0/0  |  提交时间：2024/03/07
A colorimetric sensor array for the discrimination of Chinese liquors 期刊论文
ANALYST, 2020, 卷号: 145, 期号: 21, 页码: 6968-6973
作者:  Sun, Shan;  Qian, Sihua;  Zheng, Jianping;  Li, Zhongjun;  Lin, Hengwei
收藏  |  浏览/下载：113/0  |  提交时间：2020/12/16
Comparison of Volatile Flavor Compounds from Seven Types of Spiced Beef by Headspace Solid-phase Microextraction Combined with Gas Chromatography-olfactometry-mass Spectrometry (HS-SPME-GC-O-MS) 期刊论文
FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2020, 卷号: 26, 期号: 1, 页码: 25-37
作者:  Zang, Mingwu;  Wang, Lan;  Zhang, Zheqi;  Zhang, Kaihua;  Li, Dan
收藏  |  浏览/下载：15/0  |  提交时间：2020/03/24
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
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
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
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
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
Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids. 期刊论文
Molecules (Basel, Switzerland), 2018, 卷号: Vol.23 No.6
作者:  Lin Hongbin;  Yu Xiaoyu;  Fang Jiaxing;  Lu Yunhao;  Liu Ping
收藏  |  浏览/下载：5/0  |  提交时间：2019/02/25

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