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Han, D AND Mi, S AND Zhang, CH AND Li, J AND Song, HL AND Fauconnier, ML AND Tyteca, E(0)

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li juan chinese academy of agricultural sciences inst food sci & technol beijing (1)
mi si(1)
song huan-lu beijing technol & business univ lab mol sensory sci beijing 100048(1)
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资源类型: 外文期刊

作者:Han, D(精确检索)

作者: Mi, S(精确检索)

作者: Zhang, CH(精确检索)

作者: Li, J(精确检索)

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1Characterization And Discrimination Of Chinese M.arinated Pork Hocks By V olatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose And Chemometrics

作者： Han, D; Mi, S; Zhang, CH; Li, J; Song, HL; Fauconnier, ML; Tyteca, E; JCR（2021版）

机构： Han Dong; Mi Si; Zhang Chun-Hui; Li Juan Chinese Academy of Agricultural Sciences Inst Food Sci & Technol Beijing ; Han Dong; Fauconnier Marie-Laure; Tyteca Eva Univ Liege Gembloux Agriobio Technol B-25030 Gembloux Belgium; Song Huan-Lu Beijing Technol & Business Univ Lab Mol Sensory Sci Beijing 100048;

来源：MOLECULES

关键词： characterization discrimination Chinese marinated pork hocks odour activity value key odour-active compounds potential flavour markers