Volume 42 Issue 16

Aug. 2021

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Science and Technology of Food Industry > 2021 > 42(16): 1-7.

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[1]	WANG Xiaoyu, WANG Zhenzhen, HU Mengya, DAI Jing, SHA Ruyi, MAO Jianwei. Metabolomics Analysis of Five Types of Wangdu Chili Peppers Based on HPLC and GC-MS[J]. Science and Technology of Food Industry, 2024, 45(20): 14-22. DOI: 10.13386/j.issn1002-0306.2024010245
[2]	HUANG Chen, GUO Dejun, YOU Gang, QIN Ningjing. Effect of Different Baking Degrees of Oak on Lychee Brandy Volatility Flavor Based on Electronic Nose and GC-MS[J]. Science and Technology of Food Industry, 2024, 45(2): 252-259. DOI: 10.13386/j.issn1002-0306.2023030239
[3]	SUN Xiao-jian, YU Peng-fei, LI Chen-chen, LIU Chang-jin. Analysis of Volatile Components in Vacuum Freeze-dried Toona sinensis by HS-SPME Combined with GC-MS[J]. Science and Technology of Food Industry, 2019, 40(16): 196-200. DOI: 10.13386/j.issn1002-0306.2019.16.033
[4]	BAI Xue, YANG Shuang, MENG Xin. Effect of Microbial Lipase on the Flavor of Dairy Products by GC-MS Combined with Electronic Nose[J]. Science and Technology of Food Industry, 2018, 39(14): 209-212,218. DOI: 10.13386/j.issn1002-0306.2018.14.039
[5]	YANG Shuang, BAI Xue, MENG Xin. Effect of Chicken Protease on Chicken Flavor by Electronic Nose Combined with GC-MS Detection[J]. Science and Technology of Food Industry, 2018, 39(13): 252-256. DOI: 10.13386/j.issn1002-0306.2018.13.046
[6]	ZHANG Di-ya, XIE Dan-ting, LI Ye. Comparison of volatile components in different parts of beef by electronic nose and GC-MS[J]. Science and Technology of Food Industry, 2017, (21): 241-246. DOI: 10.13386/j.issn1002-0306.2017.21.048
[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]	FUN Qin-bao, CAI Wei-rong, XIE Liang-liang, PAN Hui, CAO Xue, ZENG Heng. Characterisation of volatile components of Lotus leaves by HS-SPME and SDE coupled to GC-MS[J]. Science and Technology of Food Industry, 2017, (15): 253-258. DOI: 10.13386/j.issn1002-0306.2017.15.047
[9]	YANG Ying-chun, WANG Qiang, YANG Jie. Fatty acid composition of Portulaca oleracea seeds oil with GC-MS[J]. Science and Technology of Food Industry, 2014, (14): 147-150. DOI: 10.13386/j.issn1002-0306.2014.14.024
[10]	ZHAO Lin-min, QI Cheng-mei, LIU Xiao-wen, LUO Ying, YUAN Zhi-hui, ZHANG Zu-jiao, WANG Zong-cheng. Analysis of ginger oleoresin in Jiangyong fragrant-ginger by GC-MS[J]. Science and Technology of Food Industry, 2014, (06): 78-80. DOI: 10.13386/j.issn1002-0306.2014.06.005

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