科研产出
Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics
SCI
机构:
来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2023关键词: Dry-cured fish; GC-O-MS; Recombination and omission experiments; Odor activity values; Key odorant


Determination of fumonisins in edible vegetable oil by MIL-101(Cr) based dispersive solid-phase extraction combined with high-performance liquid chromatography-tandem mass spectrometry
SCI
机构:
来源:JOURNAL OF FOOD COMPOSITION AND ANALYSIS年份:2023关键词: Fumonisins; MIL-101 (Cr); Dispersive solid-phase extraction; HPLC-MS; MS; Edible vegetable oil

