科研产出
Characterization of key aroma compounds in Rice flavor baijiu from different rice raw materials by gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-quadrupole time of flight mass spectrometry
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来源:FOOD BIOSCIENCE年份:2023关键词: Rice flavor baijiu; GC-IMS; GC-O-QTOF/MS; Flavor; Multivariate statistical analysis
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Genome-Wide Identification and Analysis of OsSPXs Revealed Its Genetic Influence on Cold Tolerance of Dongxiang Wild Rice (DXWR)
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来源:INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES年份:2023关键词: Dongxiang wild rice; Oryza rufipogon Griff; SPX-domain protein; cold tolerance; expression patterns
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