湖南省农业科学院机构知识库

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外文期刊 (2 )

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2017 (1)

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food research international (1)
international journal of food science and technology (1)

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ars, food composit & methods dev lab, beltsville human nutr res ctr, usda, bldg161,barc east,0300 baltimore ave, beltsville, md 20705 usa (1)
china agr univ, coll food sci & nutr engn, beijing 100083, peoples r china (1)
hunan acad agr sci, hunan agr prod proc inst, changsha 410125, hunan, peoples r china (1)
hunan acad agr sci, vegetable inst, changsha 410125, hunan, peoples r china (1)

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资源类型: 外文期刊

关键词:PCA(模糊匹配)

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Study the effects of drying processes on chemical compositions in daylily flowers using flow injection mass spectrometric fingerprinting method and chemometrics

Liu, Wei; Zhao, Yang; Sun, Jianghao; Chen, Pei; Liu, Wei; Li, Gaoyang; Shan, Yang; SCI

机构： ARS, Food Composit & Methods Dev Lab, Beltsville Human Nutr Res Ctr, USDA, Bldg161,BARC East,0300 Baltimore Ave, Beltsville, MD 20705 USA; Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Hunan, Peoples R China;

来源：FOOD RESEARCH INTERNATIONAL年份：2017

关键词： Daylily FIMS PCA Chemical composition Food processing

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Changes in volatile compounds of a native Chinese chilli pepper (Capsicum frutescens var) during ripening

Rong Liu; Ke Xiong; Yang Chao-Luo; Wen Tong-Xue; Xiong Ze-Dai; SCI

机构： China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China; Hunan Acad Agr Sci, Vegetable Inst, Changsha 410125, Hunan, Peoples R China;

关键词： color principal component analysis

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Study the effects of drying processes on chemical compositions in daylily flowers using flow injection mass spectrometric fingerprinting method and chemometrics

Changes in volatile compounds of a native Chinese chilli pepper (Capsicum frutescens var) during ripening

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