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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:6246  Download:3615  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:6792  Download:3174  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:6236  Download:3476  Cited:9  <Full Text> Journal of Zhejiang University Science B  2011 Vol.12 No.9 P.752-759  DOI:10.1631/jzus.B1000251

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