CORC

在结果中检索

CORC

浏览/检索结果: 共3条，第1-3条 帮助

限定条件        
已选(0)清除 条数/页：   排序方式：
Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients 期刊论文
FOOD CHEMISTRY, 2020
作者:  Hu, Guilin;  Peng, Xingrong;  Gao, Ya;  Huang, Yanjie;  Li, Xian
收藏  |  浏览/下载：12/0  |  提交时间：2021/01/05
Evaluation of antioxidant activities and chemical characterisation of staghorn sumac fruit (Rhus hirta L.) 期刊论文
FOOD CHEMISTRY, 2013, 卷号: 138, 期号: 2-3, 页码: 1333-1340
作者:  Wu Tao;  McCallum Jason L.;  Wang Sunan;  Liu Ronghua;  Zhu Honghui
收藏  |  浏览/下载：29/0  |  提交时间：2013/11/07
Evaluation of the botanical authenticity and phytochemical profile of black cohosh products by high-performance liquid chromatography with selected ion monitoring liquid chromatography-mass spectrometry 期刊论文
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 卷号: 54, 期号: 9, 页码: 3242-3253
作者:  Jiang, B;  Kronenberg, F;  Qiu, MH;  Kennelly, EJ
收藏  |  浏览/下载：20/0  |  提交时间：2011/11/24

©版权所有 ©2017 CSpace - Powered by CSpace