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current research in food science(1)

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flavor(1)
gc-ims(1)
hs-spme/gc-ms(1)
raw milk(1)
sensory(1)

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Chi X. AND Zhang Y. AND Zheng N. AND Wang J. AND Liu H.(0)

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key labora(1)
key laboratory of quality & safety control for milk and dairy products of ministry of agriculture and rural affairs, institute of animal sciences, chinese academy of agricultural sciences, beijing, 100193, china(1)
key laboratory of quality & safety control for milk and dairy products of ministry of agriculture and rural affairs, institute of animal sciences, chinese academy of agricultural sciences, beijing, 100193, china, beijing advanced innovation center for food nutrition and human health, beijing technology & business university, beijing, 100048, china(1)

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2024(1)

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资源类型: 外文期刊

作者:Chi X.(精确检索)

作者:Zhang Y.(精确检索)

作者:Zheng N.(精确检索)

作者:Wang J.(精确检索)

作者:Liu H.(精确检索)

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1HS-GC-IMS and HS-SPME/GC-MS coupled with E-nose and E-tongue reveal the flavors of raw milk from different regions of China

作者： Chi X.; Zhang Y.; Zheng N.; Wang J.; Liu H.; SCIE（2024版）

机构： Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193, China, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, 100048, China; Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193, China; Key Labora;

来源：Current Research in Food Science

关键词： Flavor GC-IMS HS-SPME/GC-MS Raw milk Sensory