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Publications by Peifang Weng
Characterization of Flavor and Volatile Compounds of Fermented Squid Using Electronic Nose and HPMS in Combination With GC-MS
International Journal of Food Properties
Food Science
Quality and Aroma Characteristics of Honey Peach Wines as Influenced by Different Maturity
International Journal of Food Properties
Food Science
Related publications
Comparison of Volatile Compounds in Two Brandies Using HS-SPME Coupled With GC-O, GC-MS and Sensory Evaluation
South African Journal of Enology and Viticulture
Utilizing a Combination of TGA and GC-MS to Estimate Health-Based Risks From Off-Gassed Volatile Compounds
Journal of Failure Analysis and Prevention
Mechanics of Materials
Materials Science
Risk
Mechanical Engineering
Reliability
Safety
Quality
Characterization of Aroma Volatiles in Camellia Seed Oils (Camellia Oleifera Abel.) by HS-SPME/GC/MS and Electronic Nose Combined With Multivariate Analysis
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Identification of Volatile Compound in Coconut Milk Samples Using GC-MS
International Journal of Current Microbiology and Applied Sciences
Multivariate Optimization of HS-SPME/GC-MS Technique for the Characterization of Volatile Compounds Present in Hedeoma Multiflorum Benth
Boletin Latinoamericano y del Caribe de Plantas Medicinales y Aromaticas
Drug Discovery
Alternative Medicine
Plant Science
Pharmacology
Complementary
GC and GC-–MS Analysis of Volatile Compounds From Ballota Nigra Subsp. Uncinata Collected in Aeolian Islands, Sicily (Southern Italy)
Natural Product Communications
Pharmacology
Complementary
Plant Science
Alternative Medicine
Medicine
Drug Discovery
Characterization of Volatile Compounds in Fermented Milk Using Solid-Phase Microextraction Methods Coupled With Gas Chromatography-Mass Spectrometry
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
Multiclass Methods in the Analysis of Metabolomic Datasets: The Example of Raspberry Cultivar Volatile Compounds Detected by GC–MS and PTR-MS
Food Research International
Food Science
Characterization of Volatile Components of Tea Flowers (Camellia Sinensis) Growing in Kangra by GC/MS
Natural Product Communications
Pharmacology
Complementary
Plant Science
Alternative Medicine
Medicine
Drug Discovery
