共 10 条
[1]
中华绒螯蟹风味物质的研究.[D].张娜.江南大学.2008, 03
[2]
吸附热解吸法在样品挥发性组分分析中的应用研究.[D].程伟娜.浙江大学.2008, 11
[9]
Identification and characterisation of headspace volatiles of fish miso ; a Japanese fish meat based fermented paste; with special emphasis on effect of fish species and meat washing.[J].Anupam Giri;Kazufumi Osako;Toshiaki Ohshima.Food Chemistry.2009, 2
[10]
Volatile components of boiled scallop.[J].Jun Suzuki;Nobutomo Ichimura;Takeaki Etoh.Food Reviews International.1990, 4