Fuyang Li

发表

GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions.

Chunbao Li, I. Blank, Wenqian Li, 2021, Food research international.

Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions

Guang-hong Zhou, Xinglian Xu, Chunbao Li, 2019, Journal of Food Measurement and Characterization.