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- [21]期刊论文，Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences amon,Food Research International ,2020/11/01,陈艳萍
- [22]期刊论文，Development of a lexicon for red sufu,Journal of Sensory Studies,2018/07/01
- [23]期刊论文，Application of SPME-GC-TOFMS, E-nose, and sensory evaluation to investigate the flavor characteristi,Flavour and Fragrance Journal,2020/09/01
- [24]期刊论文，Optimization of a headspace solid-phase microextraction method to quantify volatile compounds in pla,Food Chemistry,2018/09/01,陈艳萍
- [25]期刊论文，Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mo,Meat Science,2020/10/01
- [26]期刊论文，Quantitative Analyses of the Umami Characteristics of Disodium Succinate in Aqueous Solution,Food Chemistry,2020/06/01
- [27]期刊论文，基于琥珀酸二钠的鲜味相互作用及呈味基料的研究,食品研究与开发,2020/10/01