Analysis of aroma components in different satsuma juices by HS-SPME-GC-MS combined with multivariate statistical methods

ZHOU Qi, YI Xin, OUYANG Zhu, LI Guijie, ZHU Xiajian, FAN Jiaying, LI Zeling, TAN Anqun, HUANG Linhua, WANG Hua

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (10) : 248-254.

PDF(1090 KB)
PDF(1090 KB)
Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (10) : 248-254. DOI: 10.13995/j.cnki.11-1802/ts.023501

Analysis of aroma components in different satsuma juices by HS-SPME-GC-MS combined with multivariate statistical methods

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(10): 248-254 https://doi.org/10.13995/j.cnki.11-1802/ts.023501

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(1090 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉