上海交大研究生院主页平台管理系统陈艳萍--中文主页-- Optimization of a headspace solid-phase microextraction method to quantify volatile compounds in plain sufu, and application of the method in sample discrimination

陈艳萍

副教授

所在单位：农业与生物学院

学科：食品科学(083201)

职称：副教授

电子邮箱：catherinechenyp@sjtu.edu.cn

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中文主页 - 科学研究 - 论文成果

Optimization of a headspace solid-phase microextraction method to quantify volatile compounds in plain sufu, and application of the method in sample discrimination

发布时间：2020-06-12

发表刊物：Food Chemistry

是否译文：否

发表时间：2018-09-01

论文类型：期刊论文

上一条：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)

下一条：Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

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