不同种源绿色型香椿特征风味的分析

孔宇 许雅荟 张旭 韩冉 王汝华 刘常金

孔宇, 许雅荟, 张旭, 韩冉, 王汝华, 刘常金. 不同种源绿色型香椿特征风味的分析[J]. 食品工业科技, 2021, 42(3): 208-213,229. doi: 10.13386/j.issn1002-0306.2020050245
引用本文: 孔宇, 许雅荟, 张旭, 韩冉, 王汝华, 刘常金. 不同种源绿色型香椿特征风味的分析[J]. 食品工业科技, 2021, 42(3): 208-213,229. doi: 10.13386/j.issn1002-0306.2020050245
KONG Yu, XU Yahui, ZHANG Xu, HAN Ran, WANG Ruhua, LIU Changjin. Analysis of Characteristic Flavor of Green Toona sinensis from Different Provenances[J]. Science and Technology of Food Industry, 2021, 42(3): 208-213,229. doi: 10.13386/j.issn1002-0306.2020050245
Citation: KONG Yu, XU Yahui, ZHANG Xu, HAN Ran, WANG Ruhua, LIU Changjin. Analysis of Characteristic Flavor of Green Toona sinensis from Different Provenances[J]. Science and Technology of Food Industry, 2021, 42(3): 208-213,229. doi: 10.13386/j.issn1002-0306.2020050245

不同种源绿色型香椿特征风味的分析

doi: 10.13386/j.issn1002-0306.2020050245
基金项目: 

天津科技大学大学生创新创业训练计划项目(202010057095);天津科技大学大学生实验室创新基金(1814A208)。

详细信息
    作者简介:

    孔宇(1986-),男,硕士,工程师,研究方向:农产品加工,E-mail:yu_kong@tust.edu.cn。

    通讯作者:

    刘常金(1969-),男,博士,副教授,研究方向:天然产物及抗氧化食品,E-mail:cjliu@tust.edu.cn。

  • 中图分类号: TS255.7

Analysis of Characteristic Flavor of Green Toona sinensis from Different Provenances

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  • 收稿日期:  2020-05-22

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