中国科学院机构知识库网格系统: 检索

浏览/检索结果: 共5条，第1-5条

帮助

条数/页：排序方式：
	*Comparative study on different extraction methods of oil extract from Mentha asiatica* Boriss. and optimization of the extraction process by response surface methodology 期刊论文 OAI收割 FLAVOUR AND FRAGRANCE JOURNAL, 2023, 页码: 12 作者: Aimila, Aoken; Xiao, Xiangwen; Xin, Xuelei; Sodik, Numonov; Shen, Jingshan** \| 收藏 \| 浏览/下载：6/0 \| 提交时间：2023/12/08 essential oil extraction methods GC-MS in vitro Mentha asiatica Boriss. response surface methodology
	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 OAI收割 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：70/0 \| 提交时间：2019/12/02 Chromatographic feature extraction pork reheating volatile flavour compounds warmed-over flavour
	Volatile fingerprints and biomarkers of three representative kiwifruit cultivars obtained by headspace solid-phase microextraction gas chromatography mass spectrometry and chemometrics 期刊论文 OAI收割 FOOD CHEMISTRY, 2019, 卷号: 271, 页码: 211-215 作者: Guo, Ming-Quan; Zhong, Cai-Hong; Zhang, Qiong; Zhang, Chun-Yun \| 收藏 \| 浏览/下载：136/0 \| 提交时间：2019/01/04 Kiwifruit Volatile fingerprint Volatile biomarker HS-SPME-GC-MS Multivariate analysis
	Volatile compounds evolution of three table grapes with different flavour during and after maturation 期刊论文 OAI收割 FOOD CHEMISTRY, 2011, 卷号: 128, 期号: 4, 页码: 823-830 作者: Yang, Chunxiang; Wang, Yiju; Wu, Benhong; Fang, Jinbao; Li, Shaohua \| 收藏 \| 浏览/下载：10/0 \| 提交时间：2017/04/13 Grape Volatile compound Maturation SPME/GC-MS
	Volatile compounds evolution of three table grapes with different flavour during and after maturation 期刊论文 OAI收割 Food Chemistry, 2011, 卷号: 128, 期号: 4, 页码: 823-830 作者: Chunxiang Yang; Yiju Wang; Benhong Wu; Jinbao Fang; Shaohua Li \| 收藏 \| 浏览/下载：9/0 \| 提交时间：2018/12/07