相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Effects of processing and storage conditions on volatile composition and odor characteristics of blackcurrant (Ribes nigrum) juices
Alexis Marsol-Vall et al.
FOOD CHEMISTRY (2019)
Blackcurrants (Ribes nigrum): A Review on Chemistry, Processing, and Health Benefits
Regina E. Cortez et al.
JOURNAL OF FOOD SCIENCE (2019)
Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars
Yaran Liu et al.
FOOD RESEARCH INTERNATIONAL (2018)
Profiles of Volatile Compounds in Blackcurrant (Ribes nigrum) Cultivars with a Special Focus on the Influence of Growth Latitude and Weather Conditions
Alexis Marsol-Vall et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
UpSet: Visualization of Intersecting Sets
Alexander Lex et al.
IEEE TRANSACTIONS ON VISUALIZATION AND COMPUTER GRAPHICS (2014)
FactoMineR: An R package for multivariate analysis
Sebastien Le et al.
JOURNAL OF STATISTICAL SOFTWARE (2008)
Changes in volatile constituents of blackcurrants (Ribes nigrum L. cv. 'Titania') following controlled atmosphere storage
Jamil Harb et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2008)
Decomposition and transformation of aroma compounds and anthocyanins during black currant (Ribes nigrum L.) juice processing
BB Mikkelsen et al.
JOURNAL OF FOOD SCIENCE (2002)
Varietal differences in terpene composition of blackcurrant (Ribes nigrum L) berries by solid phase microextraction/gas chromatography
MLR del Castillo et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2002)
分享论文
