Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties
文献类型：期刊论文
| 作者 | Hong Jiang3; Wensheng Duan2,3; Yuci Zhao3; Xiaofeng Liu2; Guohong Wen1; Fankui Zeng3 ; Gang Liu3
|
| 刊名 | Foods
 |
| 出版日期 | 2023-06-02 |
| 卷号 | 12期号:11页码:2252 |
| 语种 | 英语 |
| 源URL | [http://ir.licp.cn/handle/362003/30241]  |
| 专题 | 兰州化学物理研究所_环境材料与生态化学研究发展中心 |
| 通讯作者 | Fankui Zeng |
| 作者单位 | 1.Potato Research Institute, Gansu Academy of Agricultural Sciences 2.College of Life Science and Engineering, Lanzhou University of Technology 3.Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences |
| 推荐引用方式 GB/T 7714 | Hong Jiang,Wensheng Duan,Yuci Zhao,et al. Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties[J]. Foods,2023,12(11):2252. |
| APA | Hong Jiang.,Wensheng Duan.,Yuci Zhao.,Xiaofeng Liu.,Guohong Wen.,...&Gang Liu.(2023).Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties.Foods,12(11),2252. |
| MLA | Hong Jiang,et al."Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties".Foods 12.11(2023):2252. |
入库方式： OAI收割
来源：兰州化学物理研究所
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