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Search Results - 关键性风味
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基于HS-SPME-GC-MS及电子舌对预制梅菜扣肉
关键性风味
与过熟味评价分析
by
李嘉灏
,
曾瑶英
,
熊玉帛
,
佘杰海
,
余焯均
,
郭航宇
,
熊雯
,
龚林
,
周文化
Published in
食品工业科技
(01.11.2024)
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热处理及β-环糊精添加量对豆乳
风味
的影响
by
施小迪 吕艳春 郭顺堂
Published in
农业工程学报
(2017)
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主成分分析法构建循环卤煮牛肉挥发性
风味
强度评价模型
by
孟祥忍
,
高子武
,
王恒鹏
,
屠明亮
,
吴丹璇
,
高苏敏
,
刘宗振
Published in
食品与机械
(2022)
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酵母发酵黄鰤鱼鱼卵的工艺探究及其
风味
成分分析
by
宋仪
,
燕建辉
,
张梅超
,
李诗洋
,
赵跃
,
吴浩浩
Published in
食品工业科技
(2023)
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魔芋粉对油炸挂糊山药条品质的影响
by
张懿
,
熊双丽
,
李凤
,
冯小平
,
易宇文
,
彭毅秦
Published in
食品工业科技
(2025)
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GC-IMS结合化学计量法分析黑鱼内脏粗鱼油精制过程中挥发性物质变化
by
袁丽萍
,
钟比真
,
胡明明
,
余诚玮
,
彭斌
,
涂宗财
,
李金林
Published in
食品工业科技
(2025)
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含酱香型白酒广式香肠风干期挥发性
风味
物质的变化
by
聂鑫
,
陈泓帆
,
毛竞竟
,
刘达玉
,
赵志平
,
沈才洪
Published in
食品与机械
(01.12.2023)
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固相微萃取结合气相色谱-质谱法测定内蒙古通辽牛肉中挥发性
风味
物质
by
赵志惠
,
张燕东
,
盈盈
,
李润航
,
降晓伟
,
刘江英
,
黄奕颖
,
阿嘎日
,
吴洪新
Published in
食品安全质量检测学报
(2024)
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基于电子鼻、HS-GC-IMS和HS-SPME-GC-MS分析五种水产原料的
风味
特征
by
余远江
,
庞一扬
,
袁桃静
,
赵笑颍
,
刘小玲
Published in
食品工业科技
(01.10.2021)
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不同品种(系)马铃薯挥发性
风味
物质对比分析
by
刘国敏
,
覃维治
,
韦荣昌
,
易若兰
,
廖玉娇
,
郑虚
,
车江旅
Published in
食品工业科技
(2022)
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主成分分析法评价树莓中挥发性香气成分气味活度值
by
辛秀兰
,
张强
,
赵新颖
,
李舜尧
,
陈亮
,
李双石
,
于海龙
Published in
食品安全质量检测学报
(2022)
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气相色谱-质谱联用与相对气味活度值法分析坛子肉
风味
物质的研究
by
汪修意
,
徐文泱
,
陈同强
,
李勇
,
张红莉
Published in
食品安全质量检测学报
(2019)
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小曲清香型白酒中关键
风味
成分分析
by
王喆
,
张梦思
,
孙细珍
,
熊豆
,
杨宏
Published in
食品科学
(2022)
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乳酸菌发酵核桃酸乳不良气味的形成与分析
by
齐琳
,
王帅
,
苏晨
,
忠梦
,
王冰悦
,
吉洋洋
,
何爱民
,
宋昊
,
荣瑞芬
Published in
食品科学
(2022)
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藜麦副产物挥发性物质检测与关键
风味
物质评价
by
张爱文
,
江小帆
,
吴涛
,
蔡原
,
刘欢
,
赵生国
,
魏玉明
,
程小宁
Published in
饲料研究
(2022)
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酱油特征性
风味
物质研究进展
by
赵钜阳
,
袁惠萍
Published in
食品工业科技
(01.06.2021)
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一种啤酒酒花香气成分识别阈值及其与
风味
成分的协调性评价方法
Year of Publication
08.04.2022
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Patent
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基于GC-MS和感官评价分析3种干制浒苔的挥发性
风味
成分
by
梁奕
,
冯涛
,
王化田
,
宋诗清
,
孙敏
,
岳恒
,
姚凌云
Published in
食品工业科技
(01.08.2023)
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芝麻酱感官词典的开发和建立
by
侯利霞
,
孙小美
,
许飞
,
杨忠欣
,
汪学德
,
马宇翔
Published in
中国油脂
(2023)
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剁椒
关键性
香气成分分析
by
石华治
,
王娟
,
刘玉平
,
彭秋菊
,
黄明泉
Published in
食品安全质量检测学报
(2018)
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