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中文期刊(557348)
外文期刊(2)
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专利(42595)

期刊名称

journal of food biochemistry(1)
journal of food measurement and characterization(1)

关键词

fresh tomato; volatile compounds; extraction methods; comparison; gc-ms; aroma(1)
gc-ms; optimization; spme; tomato; volatile compounds(1)

作者

Li, Jian AND Fu, Yingli AND Bao, Xiaolin AND Zuo, Jinhua AND Li, He AND Zuo, Jinhua(0)

机构

beijing acad agr & forestry sci, natl engn res ctr vegetables, beijing key lab fruits & vegetable storage & proc, beijing, peoples r china(2)
beijing technol & business univ, beijing adv innovat ctr food nutr & human hlth, beijing 100048, peoples r china(1)
beijing technol & business univ, beijing adv innovat ctr food nutrit & human hlth, beijing, peoples r china(1)
beijing technol & business univ, beijing engn & technol res ctr food additives, 11 fucheng rd, beijing, peoples r china(1)
beijing technol & business univ, beijing engn & technol res ctr food additives, beijing, peoples r china(1)
guangxi univ, coll agr sci, nanning, guangxi, peoples r china(1)

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年份

2020(1)
2019(1)

科研产出

条件:

资源类型: 外文期刊

作者:Li, Jian(精确检索)

作者:Fu, Yingli(精确检索)

作者:Bao, Xiaolin(精确检索)

作者:Zuo, Jinhua(精确检索)

作者:Li, He(精确检索)

作者:Zuo, Jinhua(精确检索)

排序方式：

1Optimization of solid phase microextraction combined with gas chromatography-mass spectrometry (GC-MS) to analyze aromatic compounds in fresh tomatoes

作者： Li, Jian; Fu, Yingli; Bao, Xiaolin; Zuo, Jinhua; Li, He; Zuo, Jinhua; SCI

机构： Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China; Beijing Technol & Business Univ, Beijing Engn & Technol Res Ctr Food Additives, Beijing, Peoples R China; Beijing Acad Agr & Forestry Sci, Natl Engn Res Ctr Vegetables, Beijing Key Lab Fruits & Vegetable Storage & Proc, Beijing, Peoples R China;

来源：JOURNAL OF FOOD BIOCHEMISTRY

关键词： GC-MS; optimization; SPME; tomato; volatile compounds

年份：2019

2Comparison and analysis of tomato flavor compounds using different extraction methods

作者： Li, Jian; Fu, Yingli; Bao, Xiaolin; Li, He; Wang, Jing; Zuo, Jinhua; Wang, Jing; Zuo, Jinhua; Zhang, Muqing; SCI

机构： Beijing Technol & Business Univ, Beijing Engn & Technol Res Ctr Food Additives, 11 Fucheng Rd, Beijing, Peoples R China; Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutrit & Human Hlth, Beijing, Peoples R China; Beijing Acad Agr & Forestry Sci, Natl Engn Res Ctr Vegetables, Beijing Key Lab Fruits & Vegetable Storage & Proc, Beijing, Peoples R China; Guangxi Univ, Coll Agr Sci, Nanning, Guangxi, Peoples R China;

来源：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION

关键词： Fresh tomato; Volatile compounds; Extraction methods; Comparison; GC-MS; Aroma

年份：2020