[1]Longvah T,Mangthya K,Ramulu P. Nutrient composition and protein quality evaluation of eri silkworm(Samia ricinii) prepupae and pupae[J]. Food Chemistry,2011,128(2):400-403.
[2]徐彭,刘建华,张桂英. 酸水解蚕蛹制备复合氨基酸的研究[J]. 氨基酸和生物资源,1995,17(4):9-11.
[3]鲁周民,郑皓,赵文红,等. 发酵方法对柿果醋中香气成分的影响[J]. 农业机械学报,2009,40(9):148-154.
[4]贾俊强,桂仲争,吴琼英,等. 同时蒸馏萃取与气相色谱-质谱联用分析蚕蛹挥发性成分[J]. 蚕业科学,2011,37(6):1111-1116.
[5]孙宝国,陈海涛. 食用调香技术[M]. 北京:化学工业出版社,2015:20-28.
[6]曾绍东,吴建中,欧仕益,等. 罗非鱼酶解液中挥发性成分分析[J]. 食品科学,2010,31(18):342-346.
[7]张梅超. 牡蛎蛋白酶解液风味改善及其运动饮料的研制[D]. 青岛:中国海洋大学,2014.
[8]楼允豪. 2,3-戊二酮的合成研究[J]. 香料香精化妆品,2011(2):8-13.
[9]Duflos G,Coin V M,Cornu M,et al. Determination of volatile compounds to characterize fish spoilage using headspace/mass spectrometry and solid-phase microextraction/gas chromatography/mass spectrometry[J]. Journal of the Science of Food and Agriculture,2006,86(4):600-611.
[10]Sun W Z,Zhao Q Z,Zhao H F,et al. Volatile compounds of Cantonese sausage released at different stages of processing and storage[J]. Food Chemistry,2010,121(2):319-325.
[11]翟舒嘉,韩涛,李丽萍,等. 顶空固相微萃取-气质联用分析‘绿化9号’桃果实的香气成分[J]. 北京农学院学报,2008,23(3):14-18.
[12]刘全志. 对异丙基甲苯的制备[J]. 中国现代应用药学,1996(5):39-40.
[13]孙淑声. 钴与铬天青S、吡啶及其衍生物阳离子表面活性剂体系显色反应的研究[J]. 高等学校化学学报,1984(4):49-51.
[14]呼德,陈存社,张甜甜,等. 固相微萃取法提取蒸麦芽中风味物质[J]. 食品工业科技,2012,33(22):162-167.
[15]彭优. 化学醋酸合成方法简述[J]. 化学工程与装备,2011(1):152-154.
[16]李巍巍,吴时敏,徐婷. 褐黄牛肝菌挥发性风味物质组成研究[J]. 上海交通大学学报(农业科学版),2009,27(3):300-304.
[17]卢绍辉. 黑杨Populus nigra L.气味物质诱集鳞翅目成虫生物学机理的研究[D]. 郑州:河南农业大学,2002.
[18]田怀香. 金华火腿风味物质研究及其风味基料的研制[D]. 无锡:江南大学,2005.
[19]蔡皓,马晓青,刘晓,等. GC/MS法分析硫磺熏蒸对杭白菊挥发油成分的影响[C]//中华中医药学会中药炮制分会2011年学术年会论文集,贵州贵阳,2011.
[20]罗林,曾丹丹,黄国方,等. 海产品储藏过程气味特征研究及其与鲜度关系初探[J]. 分析化学,2009,37(增刊1):306.
[1]刘顺航,赵甜甜,贾黎晖,等.不同干燥工艺对晒青茶品质的影响[J].江苏农业科学,2016,44(01):283.
Liu Shunhang,et al.Effect of different drying methods on quality of sun-dry tea[J].Jiangsu Agricultural Sciences,2016,44(21):283.
[2]梁培生,孙辉,张国政,等.基于主成分分析和BP神经网络的蚕蛹分类方法[J].江苏农业科学,2016,44(10):428.
Liang Peisheng,et al.Study on classification of silkworm chrysalis based on principal component analysis and BP neural network[J].Jiangsu Agricultural Sciences,2016,44(21):428.
[3]朱翠平,李大婧,张钟元,等.不同干燥方式对牛蒡脆片品质的影响[J].江苏农业科学,2017,45(07):181.
Zhu Cuiping,et al.Effects of different drying methods on quality of Arctium lappa chips[J].Jiangsu Agricultural Sciences,2017,45(21):181.
[4]姚二民,周利军,李晓,等.干燥方式对微波膨胀烟梗梗丝综合质量的影响[J].江苏农业科学,2017,45(12):145.
Yao Ermin,et al.Effect of drying method on comprehensive qualities of microwave-expanded tobacco cut stem[J].Jiangsu Agricultural Sciences,2017,45(21):145.
[5]蒋迪,吕富,王爱民,等.蚕蛹替代鱼粉对中华鳖幼鳖表观消化率、消化酶及血液生化指标的影响[J].江苏农业科学,2018,46(12):132.
Jiang Di,et al.Effects of replacing fish meal with silkworm pupa on apparent digestibility, digestive enzyme activity and blood biochemical indices of Chinese softshell turtle[J].Jiangsu Agricultural Sciences,2018,46(21):132.
[6]王悦,姜永红,张强,等.不同方式干燥对猴头菌营养成分含量及抗氧化活性的影响[J].江苏农业科学,2021,49(5):159.
Wang Yue,et al.Effects of different drying methods on nutrient content and antioxidant activity of Hericium erinaceus[J].Jiangsu Agricultural Sciences,2021,49(21):159.
[7]代昌雨,吕朝燕,马秀情,等.不同干燥方式对方竹笋品质的影响[J].江苏农业科学,2021,49(22):175.
Dai Changyu,et al.Effect of different drying methods on quality of Chimonobambusa quadrangularis shoots[J].Jiangsu Agricultural Sciences,2021,49(21):175.