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1دورية أكاديمية
المصدر: Shipin Kexue, Vol 45, Iss 7, Pp 281-289 (2024)
مصطلحات موضوعية: traditional fermented fish products, microflora composition, characteristic flavor substances, microbial metabolism, correlation analysis, omics analysis, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-7-033.pdfTest; https://doaj.org/toc/1002-6630Test
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2دورية أكاديمية
المؤلفون: WANG Xinhui, HE Feng, LI Ruili, WANG Hanshu, LIANG Miao, ZHANG Yihan, PAN Wenliang, ZHANG Junsong
المصدر: Shipin Kexue, Vol 45, Iss 4, Pp 225-231 (2024)
مصطلحات موضوعية: fig extract, gas chromatography-mass spectrometry, gas chromatography-olfactometry, aroma recombination and omission experiment, key characteristic flavor substances, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-4-025.pdfTest; https://doaj.org/toc/1002-6630Test
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3دورية أكاديمية
المصدر: Shipin Kexue, Vol 44, Iss 14, Pp 245-257 (2023)
مصطلحات موضوعية: jingyang fu brick tea, volatile compounds, characteristic flavor substances, gas chromatography-ion mobility spectrometry, headspace solid phase microextraction-gas chromatography-mass spectrometry, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-029.pdfTest; https://doaj.org/toc/1002-6630Test
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4دورية أكاديمية
المصدر: Shipin Kexue, Vol 44, Iss 14, Pp 134-143 (2023)
مصطلحات موضوعية: microbial community structure, physicochemical indexes, characteristic flavor substances, correlation analysis, redundancy analysis, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-017.pdfTest; https://doaj.org/toc/1002-6630Test