[1] 杨震峰,王吉如,王珊珊,等.短波紫外线处理对采后草莓果实腐烂和抗氧化能力的影响[J].核农学报,2012,26(5):775-780.
[2] 刘升,金同铭.不同冻藏时间对速冻草莓营养品质的影响[J].制冷学报,2006,27(5):48-50.
[3] Defilippi B G, Ju W San, Valdes H, et al. The aroma development during storage of Castlebrite apricots as evaluated by gas chromatography, electronic nose, and sensory analysis[J]. Postharvest Biology and Technology,2009,51:212-219.
[4] Pathange L P, Mallikarjunan P, Marini R P, et al. Nondestructive evaluation of apple maturity using an electronic nose system[J]. Journal of Food Engineering,2006,77(4):1018-1023.
[5] Benedetti S, Buratti S, Spinardi A, et al. Electronic nose as a non-destructive tool to characterise peach cultivars and to monitor their ripening stage during shelf-life[J]. Postharvest Biol Technol,2008,47: 181-188.
[6] 江琳琳,潘磊庆,屠康,等.基于电子鼻对水蜜桃货架期评价的研究[J].食品科学,2010,31(12):229-232.
[7] 胡桂仙,王俊,海铮,等.不同储藏时间柑橘电子鼻检测研究[J].浙江农业学报,2006,18(6):458-461.
[8] Brezmes X, Fructuoso M, Llobet E, et al. Evaluation of an electronic nose to assess fruit ripeness[J]. IEEE Sens,2005(5):97-108.
[9] 宋伟,刘璐,支永海,等.电子鼻判别不同储藏条件下糙米品质的研究[J].食品科学,2010,32(24):360-362.
[10] Gomez A H, Wang Jun, Hu Guixian, et al. Electronic nose technique potential monitoring mandarin mandarin maturity[J]. Sensors and Actuators B:Chemical,2006,113(1):347-353.
[11] Holt R U. Mechanisms effecting analysis of volatile flavour components by solid- phase microextraction and gas chromatography[J]. Journal of Chromatography A,2001,937(1/2):107-114.
[12] 马淑凤,王周平,丁占生,等.应用电子鼻技术对水蜜桃储藏期内品质变化的研究[J].食品与生物技术学报,2010,29(3):391-394.
[13] 田雪琴,郭丽琼,焦晓磊,等.基于电子鼻分析夏橙汁在贮藏过程中香气的变化[J].食品工业科技,2013,34(11):298-301.
[14] Marc Lebrun, Anne Plotto, Kevin Goodner,et al. Discrimination of mango fruit maturity by volatiles using the electronic nose and gas chromatography[J]. Postharvest Biology and Technology,2008,48: 122-133.
[15] Cano- Salazara J, Lópeza M L, Echeverriab G. Relationships between the instrumental and sensory characteristics of four peach and nectarine cultivars stored under air and CA atmospheres[J]. Postharvest Biology and Technology,2013,75:58-67.
[16] Duarte Whasley F, Dia Disney R, Oliveira José M, et al. Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds[J]. Food Research International,2010,43:2303-2314.
|