上海交大研究生院主页平台管理系统陈艳萍--中文主页-- 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)

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

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)

发布时间：2021-06-23

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