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Identification of characteristic flavour compounds and quality analysis in extra virgin olive oil based on HS-GC-IMS 期刊论文
International Journal of Food Science and Technology, 2022, 期号: 57, 页码: 6211-6225
Authors:  Di DL(邸多隆);  Huang XY(黄新异)
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Full use of the liquid nature of the stationary phase: The development of elution-extrusion counter current chromatography 期刊论文
Journal of Separation Science, 2020, 卷号: 43, 期号: 17, 页码: 3573–3584
Authors:  Sun X(孙潇);  Pei D(裴栋);  Duan WD(段文达);  Liu JF(刘建飞);  Di DL(邸多隆);  Huang XY(黄新异)
Adobe PDF(1074Kb)  |  Favorite  |  View/Download：75/0  |  Submit date：2020/11/23