×
验证码:
换一张
Forgotten Password?
Stay signed in
×
Log In
Chinese
|
English
中国科学院兰州化学物理研究所机构知识库
KMS Lanzhou Institute of Chemical Physics,Chinese Academy of Sciences
Log In
Register
ALL
ORCID
Title
Creator
Subject Area
Keyword
Document Type
Source Publication
Indexed By
Publisher
Date Issued
Date Accessioned
Funding Project
MOST Discipline Catalogue
Study Hall
Image search
Paste the image URL
Home
Collections
Authors
DocType
Subjects
K-Map
News
Search in the results
Collection
环境材料与生态化学研... [1]
Source Publication
European F... [1]
Funding Project
材料与农业工程组 [1]
Funding Organization
The Nation... [1]
Creator
刘红 [1]
曾凡逵 [1]
王庆煌 [1]
谭乐和 [1]
邬华松 [1]
Language
英语 [1]
Document Type
Journal ar... [1]
Date Issued
2013 [1]
Indexed By
SCI [1]
End Date
Corresponding Author
×
Knowledge Map
LICP OpenIR
Start a Submission
Submissions
Unclaimed
Claimed
Attach Fulltext
Bookmarks
QQ
Weibo
Feedback
Browse/Search Results:
1-1 of 1
Help
Filters
Indexed By:SCI
Source Publication:European Food Research and Technology
Creator:谭乐和
First author
Creator:邬华松
Funding Project:材料与农业工程组
Community:环境材料与生态化学研究发展中心
First author affiliation
The first author
Corresponding Author
Selected(
0
)
Clear
Items/Page:
5
10
15
20
25
30
35
40
45
50
55
60
65
70
75
80
85
90
95
100
Sort:
Select
WOS Cited Times Ascending
WOS Cited Times Descending
Title Ascending
Title Descending
Journal Impact Factor Ascending
Journal Impact Factor Descending
Author Ascending
Author Descending
Issue Date Ascending
Issue Date Descending
Submit date Ascending
Submit date Descending
Studies on the chemical and flavor qualities of white pepper (Piper nigrum L.) derived from five new genotypes
期刊论文
European Food Research and Technology, 2013, 卷号: 237, 期号: 2, 页码: 245-251
Authors:
Liu H(刘红)
;
Ceng FK(曾凡逵)
;
Wang QH(王庆煌)
;
Wu HS(邬华松)
;
Tan LH(谭乐和)
;
Wang QH(王庆煌)
Adobe PDF(229Kb)
  |  
Favorite
  |  
View/Download:253/6
  |  
Submit date:2013/12/03
White Pepper
Chemical Quality
Flavor Quality
Sensory Analysis
Electronic Nose