1. 基于气相色谱-离子迁移色谱分析不同贮藏方式对 洋葱浆馕风味的影响.
- Author
-
古丽乃再尔·斯热依力, 黄文书, 白羽嘉, 冯作山, and 阿衣古丽·阿力木
- Subjects
PRINCIPAL components analysis ,FLAVOR ,EUCLIDEAN distance ,FURANS ,SPECTROMETRY ,ALDEHYDES - Abstract
Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2022
- Full Text
- View/download PDF