Author:
Wang Cheng,Zhang Jing,Li Jing,Chai Qiang,Xie Jianming
Funder
National Key Research and Development Program of China
Special Fund Project of Guiding Scientific and Technological Innovation Development of Gansu Province
Reference61 articles.
1. Discrimination amongst Alliums using an electronic nose;Abbey;Annals of Applied Biology,2001
2. Allium chemistry: HPLC analysis of thiosulfinates from onion, garlic, wild garlic (ramsoms), leek, scallion, shallot, elephant (great-headed) garlic, chive, and Chinese chive. Uniquely high allyl to methyl ratios in some garlic samples;Block;Journal of Agricultural and Food Chemistry,1992
3. Allium chemistry: GC-MS analysis of thiosulfinates and related compounds from onion, leek, scallion, shallot, chive, and Chinese chive;Block;Journal of Agricultural and Food Chemistry,1992
4. Principal component analysis;Bro;Analytical Methods,2014
5. Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC–MS;Cai;Food Chemistry,2021
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献