上海交大研究生院主页平台管理系统刘源--上海交大食品风味感知创新团队-- Rapid and nondestructive monitoring for the quality of Jinhua dry-cured ham using hyperspectral imaging and chromometer

论文成果

当前位置: 上海交大食品风味... >> 科学研究 >> 论文成果 >> Rapid and nondest...

Rapid and nondestructive monitoring for the quality of Jinhua dry-cured ham using hyperspectral imaging and chromometer

上一条： Analysis of protein profiles and peptides during in vitro gastrointestinal digestion of four Chinese dry-cured hams

下一条： Recent advances in development of biosensors for taste-related analyses