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基于电子鼻与GC-MS对不同格瓦斯 挥发性风味成分差异分析.

Authors :
唐红梅
李玉斌
王浩文
邓 静
刘 阳
刘乙志
刘 建
吴华昌
Source :
Shipin Kexue/ Food Science; 2019, Vol. 40 Issue 22, p287-292, 6p
Publication Year :
2019

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10026630
Volume :
40
Issue :
22
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
140406158
Full Text :
https://doi.org/10.7506/spkx1002-6630-20181130-360