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  • food chemistry(2)

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  • Yang, Chunxiang AND Li, Shaohua AND Yang, Chunxiang AND Wang, Yiju AND Wu, Benhong AND Fang, Jinbao(0)

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  • chinese acad sci, inst bot, beijing 100093, peoples r china(2)
  • chinese acad agr sci, zhengzhou fruit res inst, zhengzhou 450009, peoples r china(1)
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  • chinese acad sci, key lab plant germplasm enhancement & special agr, wuhan bot garden, wuhan 430074, peoples r china(1)
  • chinese acad sci, wuhan bot garden, wuhan 430074, peoples r china(1)
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资源类型: 外文期刊
作者:Yang, Chunxiang(精确检索)
作者:Li, Shaohua(精确检索)
作者:Yang, Chunxiang(精确检索)
作者:Wang, Yiju(精确检索)
作者:Wu, Benhong(精确检索)
作者:Fang, Jinbao(精确检索)
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1Volatiles of plums evaluated by HS-SPME with GC-MS at the germplasm level

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来源：FOOD CHEMISTRY

关键词： plum germplasm volatiles HS-SPME-GC-MS PCA

2Volatile compounds evolution of three table grapes with different flavour during and after maturation

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来源：FOOD CHEMISTRY

关键词： crape volatile compound maturation spme/gc-ms

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