ZS
Zhao, Shibo
2 yayın · 4 atıf · 2025–2025
Yayın
2
Atıf
4
Yıllar
1
Yayınlar
| Başlık | Yıl | Tip | Atıf |
|---|---|---|---|
|
Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC-IMS, and chemometrics
|
2025 | Article | 2 |
|
Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods
|
2025 | Article | 2 |