上海交大研究生院主页平台管理系统 chenyanping--Home-- 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)

Language : 中文

陈艳萍

Scientific Research: Research Field; Paper Publications; Patents; Published Books; Research Projects

Teaching Research: Teaching Resources; Teaching Information; Teaching Achievement

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Journal:FLAVOUR AND FRAGRANCE JOURNAL

ISSN No.:0882-5734

Translation or Not:no

Date of Publication:2020-01-01

Indexed by:期刊论文

Date of Publication:2020-01-01

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