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中文期刊(557348)
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期刊名称

journal of food science(1)

关键词

aroma extract dilution analysis; electron‐ beam irradiation; odor active compounds; odor activity value; salmon(1)

作者

Guo, Hongxia AND Feng, Tao AND Qi, Wenyuan AND Kong, Qiulian AND Yue, Ling AND Wang, Haihong(0)

机构

shanghai inst technol, sch perfume & aroma technol, shanghai 201418, peoples r china(1)
shanghai shuneng irradiat technol co ltd, shanghai acad agr sci, shanghai, peoples r china(1)

年份

2021(1)

科研产出

条件:

资源类型: 外文期刊

作者:Guo, Hongxia(精确检索)

作者:Feng, Tao(精确检索)

作者:Qi, Wenyuan(精确检索)

作者:Kong, Qiulian(精确检索)

作者:Yue, Ling(精确检索)

作者:Wang, Haihong(精确检索)

排序方式：

1Effects of electron-beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique

作者： Guo, Hongxia; Feng, Tao; Qi, Wenyuan; Kong, Qiulian; Yue, Ling; Wang, Haihong; SCI

机构： Shanghai Inst Technol, Sch Perfume & Aroma Technol, Shanghai 201418, Peoples R China; Shanghai Shuneng Irradiat Technol Co Ltd, Shanghai Acad Agr Sci, Shanghai, Peoples R China;

来源：JOURNAL OF FOOD SCIENCE

关键词： aroma extract dilution analysis; electron‐ beam irradiation; odor active compounds; odor activity value; salmon

年份：2021