Analysis of Flavor Substances in Sweet Orange Oils by Sensory Evaluation and GC-MS Combined with PLSR

被引：0
|
作者：
Xiao, Zuobing [1 ,2 ]
Ma, Shengtao [3 ]
Niu, Yunwei [1 ]
Liu, Junhua [1 ]
Fan, Binbin [1 ]
Li, Mingming [1 ]
Li, Jing [1 ]
机构：
[1] School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai,201418, China
[2] Shanghai Research Institute of Fragrance and Flavor Industry, Shanghai,200232, China
[3] Technology Center, China Tobacco Henan Industrial Co. Ltd., Zhengzhou,450000, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2017年 / 17卷 / 07期
关键词：
802.3 Chemical Operations - 804.1 Organic Compounds - 821.4 Agricultural Products - 921.6 Numerical Methods - 922.2 Mathematical Statistics;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
11
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收藏
页码：284 / 290
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