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- [21] Characterization of the volatile components in the processing of Citri Exocarpium Rubrum black tea based on HS-SPME and GC/MS FOOD SCIENCE & NUTRITION, 2024, 12 (10): : 7913 - 7923
- [22] Quantitation of 2-acetyl-1-pyrroline in aseptic-packaged cooked fragrant rice by HS-SPME/GC-MS FOOD SCIENCE & NUTRITION, 2019, 7 (01): : 266 - 272
- [24] Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis PLOS ONE, 2018, 13 (03):
- [26] Comparison of an Offline SPE-GC-MS and Online HS-SPME-GC-MS Method for the Analysis of Volatile Terpenoids in Wine MOLECULES, 2020, 25 (03):
- [30] Comparison and characterization of volatile compounds as markers of oils stability during frying by HS-SPME-GC/MS and Chemometric analysis JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES, 2017, 1068 : 322 - 334