文献
J-GLOBAL ID:201902278477937797
整理番号:19A0655916
ガスクロマトグラフィー-オルファクトメトリー,匂い活性値,Aroma再結合,及び省略分析による5種類のミカン類における重要なAroma化合物の特性化【JST・京大機械翻訳】
Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis
著者 (10件):
Xiao Zuobing
(School of Perfume and Aroma Technology, Shanghai Institute of Technology, PR China)
,
Wu Quyang
(School of Perfume and Aroma Technology, Shanghai Institute of Technology, PR China)
,
Niu Yunwei
(School of Perfume and Aroma Technology, Shanghai Institute of Technology, PR China)
,
Wu Minling
(School of Perfume and Aroma Technology, Shanghai Institute of Technology, PR China)
,
Zhu Jiancai
(School of Perfume and Aroma Technology, Shanghai Institute of Technology, PR China)
,
Zhou Xuan
(School of Perfume and Aroma Technology, Shanghai Institute of Technology, PR China)
,
Chen Xiaomei
(School of Perfume and Aroma Technology, Shanghai Institute of Technology, PR China)
,
Wang Hongling
(School of Perfume and Aroma Technology, Shanghai Institute of Technology, PR China)
,
Li Jing
(School of Perfume and Aroma Technology, Shanghai Institute of Technology, PR China)
,
Kong Jiali
(School of Perfume and Aroma Technology, Shanghai Institute of Technology, PR China)
資料名:
Journal of Agricultural and Food Chemistry
(Journal of Agricultural and Food Chemistry)
巻:
65
号:
38
ページ:
8392-8401
発行年:
2017年
JST資料番号:
C0251A
ISSN:
0021-8561
CODEN:
JAFCAU
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)