科研产出
Characterization of the volatile flavour compounds in Yunnan Arabica coffee prepared by different primary processing methods using HS-SPME/ GC-MS and HS-GC-IMS
SCI
机构:
来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2024关键词: Yunnan Arabica coffee; Primary processing; Volatile flavour compounds; HS-GC-IMS


Adulteration identification of Hainan camellia (Camellia oleifera Abel.) oil based on comprehensive two-dimensional gas chromatography and quadrupole time-of-flight mass coupled with chemometrics spectrometry
SCI
机构:
来源:INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY年份:2024关键词: Adulteration; GC x GC-Q-TOFMS; Hainan camellia oil; marker

