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基于顶空固相微萃取结合气相色谱-质谱技术分析香芋南瓜叶片的香气物质成分及特征 |
李俊星1(),钟玉娟1,罗剑宁1,何晓莉1,龚浩1,吴海滨1,晏石娟2,黄河勋1() |
1. 广东省农业科学院蔬菜研究所/广东省蔬菜新技术研究重点实验室,广州 510640 2. 广东省农业科学院农业生物基因研究中心,广州 510640 |
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Detection of volatile flavor compounds in leaf of Xiangyu pumpkin using headspace solid-phase microextraction-gas chromatography-mass spectrometry |
Junxing LI1(),Yujuan ZHONG1,Jianning LUO1,Xiaoli HE1,Hao GONG1,Haibin WU1,Shijuan YAN2,Hexun HUANG1() |
1. Vegetable Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Key Laboratory for New Technology Research of Vegetables, Guangzhou 510640, China 2. Agro-Biological Gene Research Center, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China |
引用本文:
李俊星,钟玉娟,罗剑宁,何晓莉,龚浩,吴海滨,晏石娟,黄河勋. 基于顶空固相微萃取结合气相色谱-质谱技术分析香芋南瓜叶片的香气物质成分及特征[J]. 浙江大学学报(农业与生命科学版), 2019, 45(2): 175-180.
Junxing LI,Yujuan ZHONG,Jianning LUO,Xiaoli HE,Hao GONG,Haibin WU,Shijuan YAN,Hexun HUANG. Detection of volatile flavor compounds in leaf of Xiangyu pumpkin using headspace solid-phase microextraction-gas chromatography-mass spectrometry. Journal of Zhejiang University (Agriculture and Life Sciences), 2019, 45(2): 175-180.
链接本文:
http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2017.11.231
或
http://www.zjujournals.com/agr/CN/Y2019/V45/I2/175
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