| index | Title |
| 1 | Analysis of volatile components in a Chinese fish sauce, Fuzhou Yulu, by gas chromatography-mass spectrometry Author(s):Yuan-fan YANG, Shen-ru CHEN, Hui N... Clicked:9035 Download:4835 Cited:3 <Full Text> Journal of Zhejiang University Science B 2008 Vol.9 No.12 P.977-981 DOI:10.1631/jzus.B0820021 |
| 2 | Application of principal component-radial basis function neural networks (PC-RBFNN) for the detection of wa... Author(s):Li-juan XIE, Xing-qian YE, Dong-ho... Clicked:8889 Download:4453 Cited:11 <Full Text> Journal of Zhejiang University Science B 2008 Vol.9 No.12 P.982-989 DOI:10.1631/jzus.B0820057 |
| 3 | Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyll... Author(s):Jin-jie Zhang, Rong Ji, Ya-qin Hu,... Clicked:8587 Download:5049 Cited:9 <Full Text> Journal of Zhejiang University Science B 2011 Vol.12 No.9 P.752-759 DOI:10.1631/jzus.B1000251 |