[1] 马剑凤, 程金花, 汪洁,等. 国内外甘薯产业发展概况[J]. 江苏农业科学, 2012, 40(12):1-5. MA J F, CHENG J H, WANG J, et al.Development of sweet potato industry at home and abroad[J]. Jiangsu Agricultural Sciences, 2012, 40(12):1-5.(in Chinese) [2] 朱红, 李洪民, 张爱君, 等. 贮藏温度对甘薯呼吸强度的影响[J]. 江苏农业科学, 2009(4):299-300. ZHU H, LI H M, ZHANG A J, et al.Effect of storage temperature on respiration of sweet potato[J]. Jiangsu Agricultural Sciences, 2009(4): 299-300. (in Chinese with English abstract) [3] 朱红, 李洪民, 张爱君,等. 甘薯贮藏期呼吸强度与主要品质的变化研究[J]. 中国农学通报, 2010, 26(7):64-67. ZHU H, LI H M, ZHANG A J, et al.Changes of respiratory intensity and quality of sweet potato during storage[J] Chinese Agricultural Science Bulletin, 2010, 26(7):64-67. (in Chinese with English abstract) [4] 刘文静, 余华, 黄薇,等. 不同温度对甘薯新品系福薯88贮藏生理营养性状的影响[J]. 福建农业学报, 2011, 26(5):711-717. LIU W J,YU H,HUANG W,et al.Effect of storage temperature on nutritional composition of sweet potato Fushu 88[J]. Fujian Journal of Agricultural Sciences, 2011, 26(5):711-717.(in Chinese with English abstract) [5] SUN J B, SEVERSON R F, SCHLOTZHAUER W S, et al.Identifying critical volatiles in the flavor of baked ‘Jewel' sweetpotatoes [Ipomoea batatas (L.) Lam.][J]. Journal of the American Society for Horticultural, 1995, 120(3): 468-474. [6] SUN J B, SEVERSON R F, KAYS S J.Effect of heating temperature and microwave pretreatment on the formation of sugars and volatiles in jewel sweetpotato[J]. Journal of Food Quality, 1994, 17(6):447-456. [7] WANG Y, KAYS S J.Contribution of volatile compounds to the characteristic aroma of baked ‘Jewel’ sweetpotatoes[J]. Journal of the American Society for Horticultural Science, 2000, 125(5):638-643. [8] WANG Y, KAYS S J.Effects of cooking method on the aroma constituents of sweetpotatoes [Ipomoea batatas (L.) Lam.][J]. Journal of Food Quality, 2001, 24(1): 67-78. [9] WANG Y, KAYS S J.Analytically directed flavor selection in breeding food crops[J]. Journal of the American Society for Horticultural Science, 2003, 128(5):711-720. [10] LI S, LI X, LAMIKANRA O, et al.Effect of cooking on physicochemical properties and volatile compounds in lotus root (Nelumbo nucifera Gaertn)[J]. Food Chemistry, 2017, 216: 316-323. [11] 方燕, 袁信华, 过世东,等. 温室鳖与池塘鳖肌肉和裙边挥发性风味成分的研究[J]. 食品科学, 2008, 29(2):110-115. FANG Y,YUAN X H,GUO S D, et al.Study on volatile flavor compounds of greenhouse and pond Trionyx sinensis meat and calipash[J]. Food Science, 2008, 29(2):110-115. (in Chinese with English abstract) [12] 孙圳, 韩东, 张春晖,等. 定量卤制鸡肉挥发性风味物质剖面分析[J].中国农业科学, 2016, 49(15):3030-3045. SUN Z,HAN D,ZHANG C H, et al.Profile analysis of the volatile flavor compounds of quantitative marinated chicken during processing[J]. Scientia Agricultura Sinica, 2016, 49(15):3030-3045. (in Chinese with English abstract) [13] 李鹏霞, 王炜, 胡花丽,等. 低温贮藏下两种甘薯的品质变化研究[J]. 江西农业学报, 2009, 21(4):73-75. LI P X, WANG W, HU H L, et al.Changes of quality of two varieties of sweet potato stored at low temperature[J]. Acta Agriculturae Jiangxi, 2009, 21(4):73-75. (in Chinese with English abstract) |