[1] |
YIN Chaomin, FAN Xiuzhi, FAN Zhe, SHI Defang, GAO Hong.
Analysis of Volatile Flavor Compounds in Different Pleurotus Species Using HS-SPME-GC-MS
[J]. FOOD SCIENCE, 2018, 39(16): 240-246.
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[2] |
FU Runze1,2, SHEN Jian1, WANG Xichang2, LIU Junrong3, FAN Wen1,2, XU Wenqi1.
Identification of Odor Changes in Yesso Scallop during Live Transportation by GC-MS
[J]. FOOD SCIENCE, 2016, 37(4): 93-97.
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[3] |
HUANG Zhongbai1, DING Yuan1, HUANG Jian2, ZHANG Dijun1, SUN Tingting1, HE Shan1, ZHOU Jun1, LI Ye1, ZHANG Chundan1, SU Xiurong1,*.
Comparison of Volatile Substances in Scallop Adductors and Skirts of Chlamys farreri
[J]. FOOD SCIENCE, 2016, 37(4): 98-102.
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[4] |
SHI Jingfang, CHEN Dong, HUANG Wenjie, CHEN Zhuang, WU Hualing, ZHANG Wenhu, BEI Jinlong, YAN Shijuan.
Analysis of Flavor Components in Fenghuang Dancong Oolong Teas Using HS-SPME-GC-MS
[J]. FOOD SCIENCE, 2016, 37(24): 111-117.
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[5] |
YANG Min, HUANG Shaojun, ZHU Yanqin, SUN Hui, HE Yuping, DU Ping.
GC-MS Analysis of Volatile Components of Lepidium meyenii Grown in 8 Areas of Yunnan Province
[J]. FOOD SCIENCE, 2016, 37(2): 132-137.
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[6] |
LIU Qian, SHEN Mingyue, NIE Shaoping, JIANG Yujie, MEI Jiang, LIU Lingling, WANG Yuting.
Analysis of Volatile Aroma Compounds of Ready-to-Eat Spiced Beef by HS-SPME-GC-MS
[J]. FOOD SCIENCE, 2015, 36(22): 102-106.
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[7] |
LIU Mei-yan1,ZHANG Zi-pei1,ZHAO Guo-hua1,2,*.
SPME/GC-MS Analysis of Aroma Compounds in Ready-to-eat Rice
[J]. FOOD SCIENCE, 2013, 34(6): 234-237.
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[8] |
WU Shao-ming,FU Wu-sheng,FU Hai-qing,FANG Qin-mei,HUA Juan.
Determination of 4 Kinds of Chloropropanols in Foods by Gas Chromatography-Mass Spectroscopy Coupled with Multi-Isotopic Internal Standard Technique
[J]. FOOD SCIENCE, 2013, 34(18): 131-136.
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[9] |
WANGHou-yin,LIZhi,ZHANGJian,SHIBo-lin,ZHIRui-cong,ZHAOLei.
Determination of Characteristic Aromatic Components in Xihu Longjing Tea by GC-MS and GC-Olfactometry
[J]. FOOD SCIENCE, 2012, 33(8): 248-251.
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[10] |
LINing,SUNBao-guo,,LIANGMeng-lan.
Analysis of Volatile Compounds in a Dairy Flavoring Using SPME-GC/MS
[J]. FOOD SCIENCE, 2011, 32(22): 221-225.
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[11] |
MIAOZhi-wei,LIUJin-long,GUANWei,LIUYu-ping.
Analysis of Volatile Flavor Compounds of Dry Yellow Soybean Sauce Made in Beijing
[J]. FOOD SCIENCE, 2011, 32(20): 151-156.
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[12] |
TANGHui-zhou,MINGJian,.
Principal Components Analysis of Aroma Components of Marketed Navel Oranges from Five Varieties
[J]. FOOD SCIENCE, 2011, 32(20): 175-180.
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[13] |
DONG Ran1,NAN Min-lun2,LIU Hong-zhang1,*.
Analysis of Chemical Composition of Leaf Volatile Oils from Two Species of Ligularia Genus from Changbai Mountain
[J]. FOOD SCIENCE, 2010, 31(10): 228-230.
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[14] |
ZHAO Xing-Jie, JI Bao-Ping, ZHAO Lei, LI Ji-Hai.
Comparison of Extraction Methods for Volatile Oil from Citrus medica L.var.Sarcodactylis(Noot)Swingle
[J]. FOOD SCIENCE, 2007, 28(4): 167-170.
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[15] |
ZHAO Lei, JI Bao-Ping, ZHOU Feng, ZHAO Xing-Jie, LI Bo.
Study on Chemical Compositions of 12 Volatile Oils from Bergamots
[J]. FOOD SCIENCE, 2006, 27(6): 179-184.
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