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food chemistry(1)

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aroma-active compounds(1)
bayberry (myrica rubra)(1)
gas chromatography-mass spectrometry-olfactometry (gc-ms-o)(1)
physiochemical compounds(1)
principal component analysis (pca)(1)

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Cheng, Huan AND Chen, Jianle AND Chen, Shiguo AND Liu, Donghong AND Ye, Xingqian AND Xia, Qile(0)

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zhejiang acad agr sci, inst food sci, key lab fruits & vegetables postharvest & proc zh, hangzhou 310021, zhejiang, peoples r china(1)
zhejiang univ, coll biosyst engn & food sci, fuli inst food sci, zhejiang key lab agrofood proc,zhejiang r&d ctr, hangzhou 310058, zhejiang, peoples r china(1)

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资源类型: 外文期刊

作者:Cheng, Huan(精确检索)

作者:Chen, Jianle(精确检索)

作者:Chen, Shiguo(精确检索)

作者:Liu, Donghong(精确检索)

作者:Ye, Xingqian(精确检索)

作者:Xia, Qile(精确检索)

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1Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars

作者： Cheng, Huan; Chen, Jianle; Chen, Shiguo; Liu, Donghong; Ye, Xingqian; Xia, Qile; SCI

机构： Zhejiang Univ, Coll Biosyst Engn & Food Sci, Fuli Inst Food Sci, Zhejiang Key Lab Agrofood Proc,Zhejiang R&D Ctr, Hangzhou 310058, Zhejiang, Peoples R China; Zhejiang Acad Agr Sci, Inst Food Sci, Key Lab Fruits & Vegetables Postharvest & Proc Zh, Hangzhou 310021, Zhejiang, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Bayberry (Myrica rubra) Gas chromatography-mass spectrometry-olfactometry (GC-MS-O) Principal component analysis (PCA) Physiochemical compounds Aroma-active compounds