Author:
Wu Qihao,Jiang Wei,Yang Jianyun,Si Xiaoxi,Yi Aoer,Wang Mingjing,Zhao Ying,Shan Shaoyun,Zhang Fengmei
Reference54 articles.
1. Comparison of the fermentation activities and volatile flavor profiles of Chinese rice wine fermented using an artificial starter, a traditional JIUYAO and acommercial starter;Chen;Front. Microbiol.,2021
2. Comparison of aroma components from apricot fruit obtained by steam distillation-extraction and solvent extraction;Chen;Chin. J. Anal. Lab.,2005
3. Reserch overview of Tamarind application on food;Dai;Food Res. Dev.,2015
4. Headspace solid-phase microextraction applied to the simultaneous determination of sorbic and benzoic acids in beverages;Dong;Anal. Chim. Acta,2006
5. A novel dispersive micro solid phase extraction using zein nanoparticles as the sorbent combined with headspace solid phase micro-extraction to determine chlorophenols in water and honey samples by GC–ECD;Farhadi;Talanta,2014