上海交大研究生院主页平台管理系统 chenyanping--Home-- GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions

Language : 中文

陈艳萍

Home

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

Teaching Research: Teaching Resources; Teaching Information; Teaching Achievement

Awards and Honours

Admission Information

Student Information

My Album

Blog

MOBILE Version

Paper Publications

Current position: Home > Scientific Research > Paper Publications

GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions

Hits:

Journal:Food Research International

ISSN No.:09639969

Translation or Not:no

Date of Publication:2021-04-01

Indexed by:期刊论文

Date of Publication:2021-04-01

Pre One:Application of gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast gas chromatography electronic-nose (uf-GC E-nose) to distinguish four Chinese freshwater fishes at both raw and cooked status

Next One:Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction

Recommend this Article

沪ICP备05052060 版权所有©上海交通大学

Click: