中文

范霞

Lab Master

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Lab Master
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Evaluation of flavor characteristics in tartary buckwheat (Fagopyrum tataricum) by E-nose, GC-IMS, and HS-SPME-GC-MS: Influence of different roasting temperatures

Release time:2024-12-25Hits:

Impact Factor:

6.0
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

Fan Xia,Zhong Menghan,Feng Li,Huo Yujia,Pan Leiqing
Document Code:

2c9e868c93dd83670193de280e210631
Volume:

191
Translation or Not:

no
Date of Publication:

2024-01-01

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