成果/Result
- Characterization of key aroma-active compounds in blue honeysuckle (Lonicera caerulea L.) berries by sensory-directed analysis被引量：0收藏
- 作者：Xia, Tianze[1] Su, Shang[2] Guo, Kunlun[1] Wang, Lijin[1] Tang, Zhongqiu[3]
- 机构： Laboratory of Molecular Sensory Science; Key Laboratory of Tree Breeding and Cultivation; Forestry and Agricultural Academy of the Greater Khingan Mountains; College of Horticulture and Landscape Architecture
- 来源：Food Chemistry 2023
- 关键词：Flavor compounds - Fruits - Gas chromatography - Mass spectrometry - Odors - Principal component analysis
- Exploring Bitter Characteristics of Blue Honeysuckle (Lonicera Caerulea L.) Berries by Sensory-Guided Analysis: Key Bitter Compounds and Varietal Differences被引量：0收藏
- 作者：Xia, Tianze[1] Su, Shang[2] Wang, Lijin[1] Tang, Zhongqiu[3] Huo, Junwei[4]
- 机构： Laboratory of Molecular Sensory Science; Key Laboratory of Tree Breeding and Cultivation; Forestry and Agricultural Academy of the Greater Khingan Mountains; College of Horticulture and Landscape Architecture
- 来源：SSRN 2024
- 关键词：Fruits - High performance liquid chromatography - Mass spectrometry
- Diversity of red, green and black cultivars of Chinese Toon [Toona sinensis (A. Juss.) Roem]: anthocyanins, flavonols and antioxidant activity被引量：0收藏
- 作者：Su, Shang[1] Wang, Lijin[2] Ni, Jianwei[1] Geng, Yonghang[1] Xu, Xinqiao[1]
- 机构： Key Laboratory of Tree Breeding and Cultivation; Laboratory of Molecular Sensory Science
- 来源：Journal of Food Measurement and Characterization 2020
- 关键词：Antioxidants - Hierarchical systems - Phenols - Plants (botany) - Cluster analysis
