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	Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace-Gas Chromatography-Ion Mobility Spectrometry.
	Hu, Xiao; Wang, Rongrong; Guo, Jiajing; Ge, Keda; Li, Gaoyang; Fu, Fuhua; Ding, Shenghua*; Shan, Yang*
刊名	Molecules (Basel, Switzerland)
	2019
卷号	24期号:17
关键词	HS-GC-IMS PCA candied kumquats hot-air drying preserved fruit processing sugar osmosis volatile components
DOI	10.3390/molecules24173053
URL标识	查看原文
WOS记录号	WOS:000488613700033
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5141283
专题	湖南农业大学
作者单位	1.[Ding, Shenghua 2.Ding, SH 3.Shan, Yang 4.Li, Gaoyang 5.Guo, Jiajing 6.Fu, Fuhua 7.Ge, Keda 8.Hu, Xiao] Hunan Univ, Longping Branch, Grad Sch, Changsha 410125, Hunan, Peoples R China.
推荐引用方式 GB/T 7714	Hu, Xiao,Wang, Rongrong,Guo, Jiajing,et al. Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace-Gas Chromatography-Ion Mobility Spectrometry.[J]. Molecules (Basel, Switzerland),2019,24(17).
APA	Hu, Xiao.,Wang, Rongrong.,Guo, Jiajing.,Ge, Keda.,Li, Gaoyang.,...&Shan, Yang*.(2019).Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace-Gas Chromatography-Ion Mobility Spectrometry..Molecules (Basel, Switzerland),24(17).
MLA	Hu, Xiao,et al."Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace-Gas Chromatography-Ion Mobility Spectrometry.".Molecules (Basel, Switzerland) 24.17(2019).

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