HS-SPME 第1页

The Analysis of Volatiles from Laminaria japonica and Porphyra by HS-SPME-GC-MS Analysis of Flavor Compounds of the Scapharca Subcrenata at Different Temperatures by SPEM-GC-MS Combined with Chemical Sensors Analysis of Volatile Components of the Flowers of Schima superba by Gas Chromatography-Mass Spectrometry Flower Fragrance Components of the Hybrids between Lagerstroemia caudata and L.indica Determ ina tion of Volatiles in Harvested Banana Fruit by HS-SPME andGC-MS FLAVOR COMPOSITION CHANGES DURING “JINGTIAN No.2” ＷＡＸＹ　CORN SOFT CAN PROCESSING Determ ina tion of Volatiles in Harvested Banana Fruit by HS-SPME andGC-MS Classification of the Red Wine Grapes Based on the Content of Aroma Components Analysis Constitutes and Difference of Volatile Components in Dried Vegetable Soybean from Different Varieties Analysis of Volatile Compounds of Four Kinds of Black Tea from China Studies on the Volatile Constituents from Cultivars of Prunus mume Volatile Substances in Different Parts of Female Eriocheir sinensis EFFECT OF TEMPERATURE ON VOLATILE FLAVOR COMPOUNDS OF OYSTER