[1] |
FENG Yunzi, ZHOU Ting, CAI Yu, CHEN Zijie, ZHAO Mouming.
Identification of Unknown Aroma-active Compounds of Soy Sauce by Gas Chromatography-Orbitrap-Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(18): 218-225.
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[2] |
JIANG Wei, WEI Jie, LI Baosheng, DONG Jianhui, WANG Xiaojun, SU Zhihua, HAN Xinglin, HUANGFU Jie, LUAN Chunguang, HAO Jianqin, WANG Deliang.
Analysis of Characteristic Flavor Compounds in Single-Grain Chinese Baijiu Brewed from Different Raw Materials
[J]. FOOD SCIENCE, 2020, 41(14): 234-238.
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[3] |
ping YANG Meng-Chen YOU Shaomin LIU Yingying ZHENG.
Optimization of three headspace extraction methods and identification of aroma-active compounds in Sachima
[J]. FOOD SCIENCE, 2018, 39(16): 0-0.
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[4] |
LI Shuping, QIU Shiqi, WU Wanqin, ZHANG Ying, LI Shanshan, LI Meiping, ZHANG Shengwan.
Analysis of Flavor Components in Jujube Brandy by Gas Chromatography-Olfactometry-Mass Spectrometry
[J]. FOOD SCIENCE, 2017, 38(4): 187-191.
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[5] |
CHANG Haijun, XIE Nana, YU Yan.
Analysis of Volatile Compounds and Flavor Characteristics of Chongqing Baishiyi Salted Duck
[J]. FOOD SCIENCE, 2016, 37(8): 136-141.
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[6] |
CHANG Haijun, PENG Rong, TANG Chunhong.
Volatile Flavor Compounds of Chongqing Chengkou Bacon
[J]. FOOD SCIENCE, 2016, 37(4): 120-126.
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[7] |
WU Youru, LIU Shiyu, FAN Xiaolu, YANG Jiwei, JIANG Wei, WANG Deliang, LI Nan.
Analysis of Aroma Components of Five Different Cooked Grains Used for Chinese Liquor Production by GC-O-MS
[J]. FOOD SCIENCE, 2016, 37(24): 94-98.
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[8] |
MIAO Xiaoxiao, LI Meiping, LI Ping, FENG Xiaoxiao, REN Hongbin, ZHANG Shengwan.
Analysis of Volatile Compounds in Rose Hydrolat by Headspace Solid-Phase Micro Extraction and Gas Chromatography-Olfactometry-Mass Spectrometry
[J]. FOOD SCIENCE, 2016, 37(12): 156-162.
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[9] |
YU Lizhi1, MA Yongkun1,2,*, ZHANG Long2, DAI Chunhua1, YU Huailong1, LI Junfang1.
Analysis of Aroma Composition of Kyoto Grape from Jurong by GC-O-MS
[J]. FOOD SCIENCE, 2015, 36(8): 196-200.
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[10] |
HAO Baorui1,2, ZHANG Kunsheng1,*, ZHANG Shunliang2, WANG Shouwei2, CHENG Xiaoyu2.
Analysis of Volatile Flavor Compounds in Pickled Sauced Meat by GC-O-MS and AEDA
[J]. FOOD SCIENCE, 2015, 36(16): 153-157.
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[11] |
Zhang Shun-liang1, Hao Bao-rui1,2, Wang Shou-wei1,*, Cheng Xiao-yu1, Zhao Bing1, Pan Xiao-qian1, Guo Ai-ju1.
Analysis of the Key Aroma-Active Compounds of Pickled Sauced Meat
[J]. FOOD SCIENCE, 2014, 35(4): 127-130.
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[12] |
Lü Yu1, SHI Zhi-jia2, QU Chao2, GONG Hui1, QIAO Xiao-ling1,*.
Analysis of Odor-Active Compounds of Yak Meat by GC-O-MS
[J]. FOOD SCIENCE, 2014, 35(2): 209-212.
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[13] |
TANG Xin1,2, XIA Yan-bin1,2,*, WU Can1.
Analysis of Volatile Components in Hot Pepper Juice during Fermentation
[J]. FOOD SCIENCE, 2014, 35(16): 197-201.
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[14] |
LEI Hua-wei,CHEN Xiao-hong,LI Wei,WANG Yan,PENG Jing,LI Shun,DONG Ming-sheng.
Analysis of Main Flavor Components in Milk Fermented by Original Strains from Sayram Ketteki
[J]. FOOD SCIENCE, 2013, 34(20): 127-130.
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[15] |
XU Qian-qian,LIN Mei-li,LIU Xue-ni,SONG Huan-lu,CHEN Bin,QU Wei-li.
Analysis of Aroma-Active Compounds in Canned Stewed Beef
[J]. FOOD SCIENCE, 2012, 33(12): 238-241.
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