Identification of characteristic flavour compounds and quality analysis in extra virgin olive oil based on HS-GC-IMS

	Identification of characteristic flavour compounds and quality analysis in extra virgin olive oil based on HS-GC-IMS
	Di DL(邸多隆); Huang XY(黄新异)
刊名	International Journal of Food Science and Technology
	2022
期号	57 页码:6211-6225
内容类型	期刊论文
源URL	[http://ir.licp.cn/handle/362003/29740]
专题	兰州化学物理研究所_中科院西北特色植物资源化学重点实验室/甘肃省天然药物重点实验室
通讯作者	Di DL(邸多隆); Huang XY(黄新异)
推荐引用方式 GB/T 7714	Di DL,Huang XY. Identification of characteristic flavour compounds and quality analysis in extra virgin olive oil based on HS-GC-IMS[J]. International Journal of Food Science and Technology,2022(57):6211-6225.
APA	Di DL,&Huang XY.(2022).Identification of characteristic flavour compounds and quality analysis in extra virgin olive oil based on HS-GC-IMS.International Journal of Food Science and Technology(57),6211-6225.
MLA	Di DL,et al."Identification of characteristic flavour compounds and quality analysis in extra virgin olive oil based on HS-GC-IMS".International Journal of Food Science and Technology .57(2022):6211-6225.