| Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties | |
| Department | 环境材料与生态化学研究发展中心 |
Hong Jiang1; Wensheng Duan1,2; Yuci Zhao1; Xiaofeng Liu2; Guohong Wen3; Fankui Zeng1 ; Gang Liu1
| |
| The second department | 材料与分离分析 |
| 2023-06-02 | |
| Source Publication | Foods
 |
| Volume | 12Issue:11Pages:2252 |
| If | 5.2 |
| Language | 英语 |
| compositor | 第一作者单位 |
| Document Type | 期刊论文 |
| Identifier | http://ir.licp.cn/handle/362003/30241 |
| Collection | 环境材料与生态化学研究发展中心 |
| Corresponding Author | Fankui Zeng |
| Affiliation | 1.Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences 2.College of Life Science and Engineering, Lanzhou University of Technology 3.Potato Research Institute, Gansu Academy of Agricultural Sciences |
| Recommended Citation GB/T 7714 | Hong Jiang,Wensheng Duan,Yuci Zhao,et al. Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties[J]. Foods,2023,12(11):2252. |
| APA | Hong Jiang.,Wensheng Duan.,Yuci Zhao.,Xiaofeng Liu.,Guohong Wen.,...&Gang Liu.(2023).Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties.Foods,12(11),2252. |
| MLA | Hong Jiang,et al."Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties".Foods 12.11(2023):2252. |
| Files in This Item: | ||||||
| File Name/Size | DocType | Version | Access | License | ||
| Development of a Fla（3810KB） | 期刊论文 | 作者接受稿 | 开放获取 | CC BY-NC-SA | View Application Full Text | |
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