Author: "单启梅" - Searchworks@Jio Institute Digital Library Search Results

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Author: 毕永昭, 单启梅, 罗瑞明, 柏霜, 姬琛, and 王永瑞
Subjects: GAS chromatography/Mass spectrometry (GC-MS), ELECTRONIC noses, FOOD aroma, OLFACTORY perception, ODORS, FLAVOR, FREEZING, KETONES
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: 2023
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Author: 单启梅, 罗瑞明, 杨波, and 毕永昭
Subjects: GAS chromatography/Mass spectrometry (GC-MS), ELECTRONIC noses, ODORS, ELECTRONIC systems, HETEROCYCLIC compounds, BOILING (Cooking)
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
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Author: 单启梅, 赵晓策, 罗瑞明, and 尤丽琴
Subjects: PROCESS control systems, MEAT, DIMETHYL sulfide, OCTANOIC acid, HETEROCYCLIC compounds, SULFUR compounds, DISULFIDES
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: 2021
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Author: 何嘉琳, 乔春燕, 李冬冬, 张海红, 邓鸿, 单启梅, 高坤, and 马瑞
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: 2018
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