中文

粘颖群

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Associate Professor
Alma Mater:爱尔兰科克大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Characterization of specific volatile components in braised pork with different tastes by SPME-GC/MS and electronic nose

Release time:2024-01-02Hits:

Impact Factor:

2.61
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF FOOD PROCESSING AND PRESERVATION
Co-author:

笪丹丹,粘颖群,时洁,李影球,赵迪,周光宏,李春保
Document Code:

vjt9vtdh0j1t2sijpc9bnz4gh5eo9f49
Volume:

45
Issue:

5
Page Number:

-
Translation or Not:

no
Date of Publication:

2021-01-01

Pre One:Changes of the Microbiota Composition on the Surface of Pig Carcasses during Chilling and Its Associations with Alterations in Chiller's Temperature and Air Humidity

Next One:Influence of induction cooking on the flavor of fat cover of braised pork belly