Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas …

JC Zhu, LY Wang, ZB Xiao, YW Niu - Food Chemistry, 2018 - Elsevier
The volatile compounds of mulberries obtained from three cultivars (M. nigra, Y1, M.
Macroura, Y2 and M. Alba, Y3) were investigated by gas chromatography–olfactometry (GC …
被引用次数：149 相关文章

Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas …

J Zhu, L Wang, Z Xiao, Y Niu - Food Chemistry, 2018 - hero.epa.gov
The volatile compounds of mulberries obtained from three cultivars (M. nigra, Y1, M.
Macroura, Y2 and M. Alba, Y3) were investigated by gas chromatography-olfactometry (GC …

Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas …

JC Zhu, LY Wang, ZB Xiao, YW Niu - Food chemistry, 2018 - pubmed.ncbi.nlm.nih.gov
The volatile compounds of mulberries obtained from three cultivars (M. nigra, Y1, M.
Macroura, Y2 and M. Alba, Y3) were investigated by gas chromatography-olfactometry (GC …

[引用][C] Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas …

JC Zhu, LY Wang, ZB Xiao, YW Niu - Food Chemistry, 2018 - cir.nii.ac.jp
Characterization of the key aroma compounds in mulberry fruits by application of gas
chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass …

Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas …

J Zhu, L Wang, Z Xiao, Y Niu - Food Chemistry, 2017 - europepmc.org
The volatile compounds of mulberries obtained from three cultivars (M. nigra, Y1, M.
Macroura, Y2 and M. Alba, Y3) were investigated by gas chromatography-olfactometry (GC …

[引用][C] Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas …

JC Zhu, LY Wang, ZB Xiao, YW Niu - 2018