上海交通大学-食品风味创新团队-科学研究

Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry
2018-02-24
作者：Wenli Wang, Xi Feng, Danni Zhang, Bei Li , Baoguo Sun, Hongyu Tian, Yuan Liu期刊：Meat Science...
我国养殖河鲀(业)发展现状及研究进展
2017-08-16
作者：黄玉林，王文利，刘源，张丹妮期刊：中国食品学报摘要：河鲀又名巴鱼、气鼓鱼等,与鲥鱼、刀并称为“长...
Rapid identification of pearl powder from Hyriopsis cumingii by Tri-step infrared spectroscopy combined with computer vision technology
2017-08-10
作者：Siqi Liu, Wei Wei, Zhiyi Bai, Xichang Wang, Xiaohong Li, Chuanxian Wang, Xia Liu, Yuan Liu , C...

1 2 ... 11 12 13 14 15 16 17 18 19

上海总部