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复合露酒的
非挥发性成分
鉴定及抗疲劳效应
by
陈颖
,
朱禹哲
,
余美丽
,
刘方美
,
李存玉
,
郑云枫
,
彭国平
Published in
中国酿造
(25.08.2024)
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不同产地红花椒椒目的全组分分析
by
吴娟娟
,
张加余
,
史石磊
,
连运河
,
程远欣
,
武亚明
,
蔡兴福
,
吴迪
Published in
天然产物研究与开发
(26.05.2023)
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秃叶黄檗果实祛痰止咳物质基础的初步研究
by
张桂荣
,
李杨松
,
罗婕
,
张瑾
,
杨转珍
,
朱宝洁
,
江莉媛
,
吕光华
,
龙飞
Published in
中国药房
(01.09.2023)
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导致柑橘果实油胞病的橘油挥发组分分析
by
谢姣
,
邓丽莉
,
明建
,
姚世响
,
曾凯芳
Published in
农业工程学报
(2019)
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不同加工工艺对香菇脆片的营养价值与非挥发性风味成分的影响
by
高兴洋 马高兴 杨文建 裴斐 赵立艳 安辛欣 胡秋辉
Published in
食品安全质量检测学报
(2016)
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木姜子的化学物质构成、感官特性及其生物活性研究进展
by
王佳杰
,
马超
,
乔泽耀
,
刘诗琦
,
张璐璐
Published in
食品工业科技
(01.07.2024)
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基于代谢组学方法的冬桑复合茶化学成分比较分析
by
孙淑娟
,
施江
,
李汉兴
,
刘露民
,
彭群华
,
吕海鹏
,
林智
Published in
食品安全质量检测学报
(2024)
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水质因子对冷萃咖啡主要成分及风味的影响
by
陈诗宇
,
肖瀛
,
姜峰
,
蒋天宁
,
何笑丛
,
朱婧
,
唐文潇
,
周一鸣
Published in
食品工业科技
(01.03.2024)
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基于柱前衍生化GC-MS技术探究紫苏叶与白苏叶的质量差异
by
陈家宝
,
杨贵雅
,
郭龙
,
齐琳琳
,
温春秀
,
郑玉光
,
王蕾
Published in
天然产物研究与开发
(28.01.2023)
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啤酒风味物质研究进展
by
赵娟娟
,
王艳凤
,
张志强
,
苑园园
,
耿春辉
,
吴荣荣
,
邓健康
Published in
食品安全质量检测学报
(2023)
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海藻羊栖菜化学成分全谱分析及其体外抗神经炎症活性研究
by
彭红
,
黄品哲
,
宋永贵
,
徐焕华
,
周明月
,
朱根华
,
杨明
,
艾志福
,
苏丹
Published in
中国药房
(2022)
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基于顶空固相微萃取-气相色谱-质谱联用法、电子鼻和电子舌技术分析绿茶饮料的风味物质
by
范霞
,
杨恒明
,
陈荣顺
Published in
南京农业大学学报
(2023)
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HPLC法同时测定鼠尾草酸、鼠尾草酚和迷迭香酸的含量
by
林霜霜
,
张海峰
,
车建美
,
葛慈斌
Published in
中国农业科技导报
(2021)
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西林火姜姜油树脂的成分分析
by
张璐璐
,
吴建文
,
刘慧勤
,
王后政
,
黎贵卿
,
陆顺忠
,
李秋庭
Published in
食品工业科技
(01.03.2021)
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云茶香1号不同萎凋工艺白茶的化学品质研究
by
吴婷
,
邓秀娟
,
李沅达
,
黄刚骅
,
周红杰
,
李亚莉
,
周小慧
Published in
食品安全质量检测学报
(2021)
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薄荷在我国的研究进展
by
周荣 钟震洪
Published in
Guangdong nong ye ke xue
(2010)
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不同方法提取姜油及其化学成分的气相色谱-质谱法比较分析
by
张薇;吴昊;杨绍兰;丁君;王成荣
Published in
食品安全质量检测学报
(2014)
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一种测定香精香气成分的方法及其系统
Year of Publication
29.08.2025
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Patent
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凤凰单丛茶加工过程中挥发性香气成分和生化成分的变化
by
李张伟
Published in
食品与机械
(01.02.2024)
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基于代谢组学分析低温烘焙对白化品种绿茶风味品质的影响
by
张晓磊
,
周汉琛
,
刘亚芹
,
王辉
,
雷攀登
Published in
食品工业科技
(01.09.2024)
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