PDF
Cite
Share

facebook

twitter

google

linkedin

Issue 12

Turn off MathJax

Article Contents

References

Science and Technology of Food Industry > 2009 > (12): 403-405.

PDF (693 KB)

More Information

Graphical Abstract

Abstract

FullText(HTML)

References (0)

References

[1]	LIU Hua’nan, JIANG Hongrui, LU Xiongwei, LU Daolong, LI Si, LIU Xiaoling. Analysis and Comparison of Aroma Components in Different Mango Varieties by Headspace-solid-phase Microextraction-Gas Chromatograph-Mass Spectrometer[J]. Science and Technology of Food Industry, 2021, 42(11): 211-217. DOI: 10.13386/j.issn1002-0306.2020060377
[2]	YE Lin-yang, KANG Qin, LI Gang, MU Li. Extraction and Analysis of Volatile Aroma Components in Stinky Tofu by Gas-Liquid Microextraction and GC-MS[J]. Science and Technology of Food Industry, 2020, 41(12): 47-55. DOI: 10.13386/j.issn1002-0306.2020.12.008
[3]	GAO Ya-hui, LI Zi-jie. Optimization of analysis conditions of volatile compounds in human breast milk by SPME-GC-MS[J]. Science and Technology of Food Industry, 2018, 39(6): 199-203. DOI: 10.13386/j.issn1002-0306.2018.06.036
[4]	ZUO Shang-chun, ZHAO Xing-xiu, WU Hua-chang, DENG Jing, ZHANG Shou-jun, NI YU. Study on analyzing volatile flavor compounds of Dongpo Shank by SPME- GC- MS[J]. Science and Technology of Food Industry, 2016, (15): 276-282. DOI: 10.13386/j.issn1002-0306.2016.15.045
[5]	LIU Hao, LIU Xiao-jie, REN Gui-xing. Analysis of volatile composition of Chinese oat wine and Chinese quinoa wine by headspace solid phase micro-extraction and gas chromatography-mass spectrometry[J]. Science and Technology of Food Industry, 2015, (04): 61-66. DOI: 10.13386/j.issn1002-0306.2015.04.004
[6]	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