Volume 39 Issue 6

Mar. 2018

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[1]	CHEN Linhong, FU Manqin, LU Shengyong, LI Lu, ZHONG Yujuan, LI Junxing, XIAO Gengsheng. Analysis of Quality and Volatile Components in Different Varieties of Pumpkin[J]. Science and Technology of Food Industry, 2024, 45(5): 223-233. DOI: 10.13386/j.issn1002-0306.2023040110
[2]	ZHOU Jia, SU Dan, WANG Zhixia, REN Hongtao, HUANG Yuan, YU Juan, LI Yali, ZHOU Hongjie. Analysis of Characteristic Volatile Components of Three Kinds of Black Tea Based on HS-SPME-GC-MS and Multivariate Statistics[J]. Science and Technology of Food Industry, 2023, 44(17): 342-350. DOI: 10.13386/j.issn1002-0306.2022110267
[3]	XU Qiang, JIANG Xiao, TAN Xili, YUAN Tianmeng, BIAN Minghong, ZENG Hong. Development of Apple Lycium barbarum Wine and Analysis of Volatile Components[J]. Science and Technology of Food Industry, 2023, 44(10): 151-159. DOI: 10.13386/j.issn1002-0306.2022070048
[4]	LIANG Shuilian, LV Daizhu, MA Chen, XIANG Tantan, ZHOU Jia, WANG Mingyue. Analysis of Volatile Components and Aroma Features of Banana ‘Guijiao No.1’ Fruit at Different Ripening Stages[J]. Science and Technology of Food Industry, 2021, 42(14): 99-106. DOI: 10.13386/j.issn1002-0306.2020120095
[5]	GAO Man-man, ZHANG Xu-pu, BAI Jun-yan, WU Rong-rong, CHENG Shu-mei. Component Analysis of Free Amino Acids,GABA and Volatile Aroma in Brown Rice Enzymes with Different Fermentation Processes[J]. Science and Technology of Food Industry, 2019, 40(23): 36-41. DOI: 10.13386/j.issn1002-0306.2019.23.006
[6]	WANG Hai-li, YANG Xiu-fang, KONG Jun-hao, CHENG Yu-liang, XIE Yun-fei, YAO Wei-rong, GUO Ya-hui, QIAN He. Analysis of Physical and Chemical Indicators and Aroma Components of Different Green Tea[J]. Science and Technology of Food Industry, 2019, 40(18): 217-223. DOI: 10.13386/j.issn1002-0306.2019.18.035
[7]	ZHANG Wen-jie, LIU Cong, YAN Liang, ZHENG Ting-ting, MA Li, ZHAO Miao-miao. Analysis of aroma components in pu-erh tea flower and flower powder by headspace solid-phase microextraction coupled with GC-MS[J]. Science and Technology of Food Industry, 2017, (16): 257-262. DOI: 10.13386/j.issn1002-0306.2017.16.049
[8]	MENG Yi, ZHANG Yu-hua, JIANG Pei-hong, CHEN Dong-jie, ZHANG Ying-long, ZHANG Yong-mei. Analysis of volatile components of beef during storage[J]. Science and Technology of Food Industry, 2016, (16): 61-66. DOI: 10.13386/j.issn1002-0306.2016.16.003
[9]	LU Yan, DU Li-ping, XIAO Dong-guang. Analysis of volatile components of Lapsang Souchong black tea[J]. Science and Technology of Food Industry, 2015, (02): 57-60. DOI: 10.13386/j.issn1002-0306.2015.02.003
[10]	XU Yong-xia, JIANG Cheng-cheng, ZHANG Chao-min, LV Yan-fang, ZHU Dan-shi, LI Jian-rong. Analysis of volatile components in Hairtail by SPME-GC-MS[J]. Science and Technology of Food Industry, 2014, (19): 308-311. DOI: 10.13386/j.issn1002-0306.2014.19.058

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