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 Jiang2 ; Wensheng Duan2; Yuci Zhao2; Xiaofeng Liu3; Guohong Wen1; Fankui Zeng2; Gang Liu2
|
| 刊名 | Foods
 |
| 出版日期 | 2023-06 |
| 期号 | 12页码:2252 |
| 语种 | 英语 |
| 源URL | [http://ir.licp.cn/handle/362003/31467]  |
| 专题 | 兰州化学物理研究所_中科院西北特色植物资源化学重点实验室/甘肃省天然药物重点实验室 |
| 作者单位 | 1.Potato Research Institute, Gansu Academy of Agricultural Sciences 2.Research Center for Natural Medicine and Chemical Metrology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences 3.College of Life Science and Engineering, Lanzhou University of Technology |
| 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):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),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(2023):2252. |
入库方式： OAI收割
来源：兰州化学物理研究所
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