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中国科学院兰州化学物理研究所机构知识库
KMS Lanzhou Institute of Chemical Physics，Chinese Academy of Sciences
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环境材料与生态化学研... [1]
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European F... [1]
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材料与农业工程组 [1]
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The Nation... [1]
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刘红 [1]
曾凡逵 [1]
王庆煌 [1]
谭乐和 [1]
邬华松 [1]
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2013 [1]
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Funding Organization：The National Key Technology Research and Development Program of China (2012BAD36B03)
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Studies on the chemical and flavor qualities of white pepper (Piper nigrum L.) derived from five new genotypes
期刊论文
European Food Research and Technology, 2013, 卷号: 237, 期号: 2, 页码: 245-251
Authors:
Liu H(刘红)
;
Ceng FK(曾凡逵)
;
Wang QH(王庆煌)
;
Wu HS(邬华松)
;
Tan LH(谭乐和)
;
Wang QH(王庆煌)
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Submit date：2013/12/03
White Pepper
Chemical Quality
Flavor Quality
Sensory Analysis
Electronic Nose
