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-- Application of SPME-GC-TOFMS, E-nose, and sensory evaluation to investigate the flavor characteristics of Chinese Yunnan coffee at three different conditions (beans, ground powder, and brewed coffee)

所在单位：农业与生物学院
职称：教授
电子邮箱：y_liu@sjtu.edu.cn
教师拼音名称：liuyuan
性别：男
在职信息：在职

论文成果

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Application of SPME-GC-TOFMS, E-nose, and sensory evaluation to investigate the flavor characteristics of Chinese Yunnan coffee at three different conditions (beans, ground powder, and brewed coffee)

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发表刊物：FLAVOUR AND FRAGRANCE JOURNAL
ISSN号：0882-5734
是否译文：否
发表时间：2020-01-01
论文类型：期刊论文
发表时间：2020-01-01

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