JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2022, Vol. 46 ›› Issue (3): 169-176.doi: 10.12302/j.issn.1000-2006.202109045
Previous Articles Next Articles
WANG Yanna1(), MENG Xuecheng2, ZHAO Di2, WU Jiasheng2, SONG Lili2, HU Yuanyuan2, ZHANG Zuying2, YU Weiwu2,*(
)
Received:
2021-08-24
Accepted:
2021-12-05
Online:
2022-05-30
Published:
2022-06-10
Contact:
YU Weiwu
E-mail:wangyanna@csf.org.cn;yww888@zafu.edu.cn
CLC Number:
WANG Yanna, MENG Xuecheng, ZHAO Di, WU Jiasheng, SONG Lili, HU Yuanyuan, ZHANG Zuying, YU Weiwu. Analysis of aroma profiles in kernels of four Torreya grandis cultivars after roasting process[J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2022, 46(3): 169-176.
Table 1
Main volatile compounds and their contents in nuts of the four Torreya grandis cultivars after roasting"
类别 type | 序号 No. | 香气成分 aroma compound | 分子式 molecular formula | 香气特征 aroma character | 含量/(μg·g-1)content | ||||
---|---|---|---|---|---|---|---|---|---|
‘细榧’ ‘Xifei’ | ‘朱岩’榧 ‘Zhuyan’ | ‘丁香’榧 ‘Dingxiang’ | ‘木榧’ ‘Mufei’ | ||||||
萜烯类 化合物 terpenes compound | 1 | α-蒎烯 α-Pinene | C10H16 | 松木香、针叶香 | 0.51 b | 0.15 c | 0.17 c | 0.78 a | |
2 | 双戊烯 dipentene | C10H16 | 柠檬香 | 14.03 b | 0.54 c | 0.37 c | 41.96 a | ||
3 | 月桂烯 myrcene | C10H16 | 花香、清淡的香脂香气 | 1.09 c | 6.89 a | 1.03 c | 3.38 b | ||
4 | D-柠檬烯 D-limonene | C10H16 | 新鲜橙子香及柠檬香 | 80.81 a | 13.84 c | 6.33 d | 55.14 b | ||
5 | 2,4-二甲基苯乙烯 2,4-dimethylstyrene | C10H12 | — | 1.80 ab | 1.49 b | 0.18 c | 1.89 a | ||
6 | 萜品油烯 terpinolene | C10H16 | 柑橘、柠檬香 | 1.53 a | — | 0.57 c | 0.69 b | ||
7 | 3-蒈烯 3-carene | C10H16 | 松节油香 | 0.24 a | — | 0.05 b | — | ||
8 | 1-十三烯 1-tridecene | C13H26 | — | 0.19 a | — | — | — | ||
9 | 异丁香烯/(-)-isocaryophyllene | C15H24 | — | 0.04 a | — | — | — | ||
10 | 反式-β-金合欢烯 trans-β-farnesene | C15H24 | — | 0.28 a | 0.10 b | — | — | ||
11 | 衣兰油烯 muurolene | C15H24 | 甜香 | 0.07 b | 0.07 b | — | 0.17a | ||
12 | δ-杜松烯 δ-cadinene | C15H24 | 薄荷香、水果香、花香 | 0.06 a | — | — | — | ||
13 | A-二去氢菖蒲烯 A-dihydrohomocem | C15H20 | — | 0.09 a | 0.07 c | — | 0.08 b | ||
14 | 长叶烯 longifolene | C15H24 | — | 0.19 a | 0.08 b | — | 0.05 c | ||
15 | 柏木脑 cedrol | C15H26O | 柏木香 | 0.17 a | 0.09 b | — | 0.06 c | ||
16 | 9,10-环氧-1,5-环十二碳二烯 9,10-epoxy-1,5-cyclododecadiene | C12H18O | — | — | 0.04 a | — | — | ||
17 | 反式-2-壬醛烯 trans-2-furaldehyde | C9H16O | — | — | 0.32 b | 0.38 a | — | ||
18 | 二甲基-1,3,6-十八烷三烯(Z)-3, 7-dimethyl-1,3,6-octadecanetriene (Z)-3, | C10H16 | — | — | — | 1.59 a | — | ||
19 | 7-左旋β-蒎烯 l-β-pinene | C10H16 | — | — | — | 1.25 a | — | ||
20 | 罗勒烯 ocimene | C10H16 | 草香、花香、橙花油气息 | — | — | 0.08 a | — | ||
21 | 二甲基苯乙烯 1H-Indene,2,3-dihydro-5-methyl | C10H12 | — | — | — | 3.06 a | — | ||
22 | 香橙烯 aromadendrene | C15H24 | — | — | — | 0.06 a | — | ||
23 | R-柠檬烯 (R)-(+)-dipentene | C10H16 | 橙子、柠檬香 | — | — | — | 0.25 a | ||
醇类 化合物 alcohol compound | 1 | 十一醇 1-undecanol | C11H24O | 柠檬香 | 0.865 b | 3.03 a | 2.68 a | 0.37 c | |
2 | 二氢香芹醇 dihydrocarvyl alcohol | C10H18O | 留兰香,胡椒辛辣味 | 0.27 b | 20.16 a | — | — | ||
3 | 3-癸烯-1-醇 3-decen-1-ol | C10H18O | — | 1.21 a | 0.96 b | — | 0.60 c | ||
4 | 芳樟醇 linalool | C10H18O | 铃兰香 | 0.24 a | — | — | — | ||
5 | 4-萜烯醇 4-nonenol | C10H18O | 胡椒香、较淡的泥土香 和陈腐的木材气息 | 0.18 a | — | — | — | ||
6 | α-松油醇 α-terpineol | C10H18O | 丁香、樟脑、辛辣 | 0.46 a | — | 0.46 a | — | ||
7 | 紫苏醇 perillol | C10H16O | 草香,稍有木香和花香 | 0.43 a | — | — | 0.06 b | ||
8 | 十六烷醇 1-hexadecanol | C16H34O | 玫瑰香 | 0.38 a | 0.09 b | 0.05 b | 0.09 b | ||
9 | 2-茨醇 2-propanol | C10H18O | 樟脑气味 | 0.07 a | — | 0.07 a | 0.07 a | ||
10 | 橙花叔醇 nerolidol | C15H26O | 玫瑰和苹果香 | 0.44 a | — | — | — | ||
11 | 十七烷醇 heptadecyl alcoho 1-heptadecanol | C17H36O | 0.07 b | 0.13 a | 0.12 a | 0.14 a | |||
12 | 十二烷醇 dodecano | C12H26O | 脂肪味,蜡香 | 0.23 b | 0.29 a | — | 0.22 b | ||
13 | 雪松醇 cedrol | C15H26O | 温和的杉木芳香 | 0.60 a | — | 0.33 b | 0.19 c | ||
14 | 2-甲基-2-十六烷醇 2-methyl-2-hexadecanol | C17H36O | 花香,蜡香 | 0.76 a | 0.26 b | 0.31 b | 0.29 b | ||
15 | 2-十四烷醇 2-tetradecanol | C14H30O | — | 0.44 b | 0.51 a | — | — | ||
16 | 1-十四烷醇 myristyl alcohol | C14H30O | — | 0.08 b | 0.07 b | 0.12 a | 0.07 b | ||
17 | 骨化醇 calcitonin | C27H44O3 | — | 0.05 a | — | — | — | ||
18 | 叔十六硫醇 tert-hexadecane | C16H34S | — | 0.30 a | 0.17 b | 0.05 c | — | ||
19 | 2-(十八氧基)乙醇rhodium(3+)tris(2-ethylhexanoate) | C20H42O2 | — | 0.06 b | 0.08 b | 0.13 a | 0.08 b | ||
20 | 1,9-壬二醇 1,9-nonanediol | C9H20O2 | — | — | 1.28 a | — | — | ||
21 | 反式-2-癸烯醇 trans-2-decen-1-ol | C10H20O2 | — | — | 0.29 a | 0.15 c | 0.25 b | ||
22 | 十八烯醇 oleyl alcohol | C18H36O | — | — | 0.04 b | — | 0.06 a | ||
23 | 反式-2-辛烯-1-醇 trans-2-octen-1-ol | C8H16O | 土壤香气,蘑菇香 | — | — | 1.20 a | — | ||
24 | 仲辛醇 2-octanol | C8H18O | 芳香气味 | — | — | 0.39 a | — | ||
25 | 香芹醇(酚) carveol(carvacrol) | C10H16O | — | — | — | 0.09 a | — | ||
26 | (环己烷,硝基-甲基)-环戊醇 1-(cyclohexane,nitro-methyl)-cyclopentanol | C6H13NO | — | — | — | — | 0.62 a | ||
27 | 维生素A vitamin A | C20H30O | 几乎无臭或有微弱鱼腥味 | 5.92 a | 0.06 b | 0.08 b | 0.08 b | ||
别 type | 序号 No. | 香气成分 aroma compound | 分子式 molecular formula | 香气特征 aroma character | 含量/(μg·g-1)content | ||||
‘细榧’ ‘Xifei’ | ‘朱岩’榧 ‘Zhuyan’ | ‘丁香’榧 ‘Dingxiang’ | ‘木榧’ ‘Mufei’ | ||||||
醛类 化合物 aldehyde compound | 1 | 糠醛 furfural | C5H4O2 | 甜味 | 5.59 b | 4.95 b | 4.49 b | 11.59 a | |
2 | 2-乙基己烯醛 2-ethylhexenal | C8H14O | 强烈香气,菊花和 栀子花香韵 | 6.48 a | — | — | — | ||
3 | 癸醛 camphor | C10H20O | 甜香、柑橘香、蜡香、花香 | 0.87 a | 0.22 b | 0.26 b | — | ||
4 | 壬醛 1-nonanal | C9H18O | 玫瑰、柑橘、油脂香 | 2.71 a | 1.62 c | 0.10 d | 2.05 b | ||
5 | 十二醛 lauryl aldehyde | C12H24O | 强烈脂肪香,并有类似松 叶油和橙油的强烈香气 | 0.19 a | 0.09 b | 0.19 a | 0.11 b | ||
6 | 2-十一碳烯醛 2-undecenal | C11H20O | 蜡香、柑橘香、脂肪香、清香 | — | — | 0.07 a | — | ||
烷类 化合物 alkane compound | 1 | 正十四烷 tetradecane | C14H30 | 蜡香 | 0.47 ab | 0.43 b | 0.55 a | 0.54 a | |
2 | 正十七烷 heptadecane | C17H36 | — | 0.16 a | 0.08 b | 0.07 b | 0.08 b | ||
3 | 正十九烷 ninecane | C19H40 | — | 0.16 b | 0.06 d | 0.0 c | 0.19 a | ||
4 | 正二十七烷 n-hexadecane | C27H56 | — | 0.16 a | 0.13 a | 0.13 a | 0.05 b | ||
酯类 化合物 ester compound | 1 | 肉豆蔻酸异丙酯 isopropyl myristate | C17H34O2 | 无嗅无味 | 0.12 a | 0.01 c | 0.01 c | 0.08 b | |
2 | 邻苯二甲酸二异丁酯 butyl octyl phthalate | C16H22O4 | 芳香味 | 0.15 a | 0.02 b | 0.04 b | 0.03 b | ||
3 | 棕榈酸甲酯 methyl palmitate | C17H34O2 | — | 0.02 a | — | 0.01 b | 0.01 b | ||
4 | 邻苯二甲酸正丁异辛酯 n-butyl octyl phthalate | C20H30O4 | — | 0.16 a | 0.01 c | 0.05 b | 0.04 b | ||
5 | 异乙醇酸异丙酯 isopropyl isosorbate | C5H10O3 | — | — | 0.03 a | — | — | ||
醚类化合物 ether compoun | 1 | 邻苯二甲醚 1,2-dimethoxybenzene | C8H10O2 | — | 7.21 b | 8.49 b | 12.03 a | 1.02 c | |
2 | 对苯二甲醚 1,4-dimethoxybenzene | C8H10O2 | 甜苜蓿香 | 0.21 a | 0.01 c | 0.07 b | 0.03 c | ||
酮类 化合物 ketone compound | 1 | 右旋香芹酮 D(+)-carvone | C10H14O | — | — | — | 0.18 a | 0.01 b | |
2 | 2-莰酮 camphor | C10H16O | 樟木气味 | — | — | 0.15 a | 0.02 b | ||
3 | 3-甲基-6-(1-甲基亚乙基)-2-环己烯-1-酮 3-methyl-6-(1-methylethylidene)- 2-cyclohexene-1-one | C10H14O | — | 4.5 a | — | — | 0.02 b | ||
酸类 化合物 acid compoun | 1 | 棕榈酸 palmitic acid | C16H32O2 | — | 2.5 b | 1.21 c | 4.24 a | 2.51b | |
2 | 硬脂酸 stearic acid | C18H32O2 | 牛油气味 | — | 1.98 c | 4.31a | 3.99 b | ||
吡嗪类 化合物 pyrazines | 1 | 2,6-二甲基吡嗪 2,6-dimethyl- pyrazine | C6H8N2 | 坚果香、巧克力香味 | 3.28 b | 3.11 c | 1.19 d | 4.28 a | |
苯类 化合物 benzene compound | 1 | 丙基苯 propylbenzene | C9H12 | — | 6.91 a | — | — | 0.41 b | |
2 | 间异丙基甲苯 p-isopropyltoluene | C10H14 | 芳香气味 | 0.30 b | — | 0.43 b | 2.12 a | ||
3 | 1-甲氧基-4-丙烯基苯 1-methoxy-4-propenylbenzene | C10H12O | — | 2.16 a | — | — | 0.07 b | ||
4 | 1,2,3-三甲氧基苯 1,2,3-trimethoxybenzene | C9H12O3 | — | 0.67 a | 0.09 c | 0.50 b | 0.08 c | ||
5 | 3,4,5-三甲氧基甲苯 3,4,5-trimethoxytoluene | C10H14O3 | — | 1.63 a | 1.51 b | 0.47 d | 1.31 c | ||
6 | 3,3',5,5'-四甲基联苯 tetramethylbenzidine | C16H18 | — | 0.89 a | — | — | 0.19 b |
Table 2
The changes of the 10 main volatile category compounds and total violatile content in nuts of the four Torreya grandis cultivars"
香气成分 volatile compounds | ‘细榧’ ‘Xifei’ | ‘朱岩’榧 ‘Zhuyan’ | ‘丁香’榧 ‘Dingxiang’ | ‘木榧’ ‘Mufei’ |
---|---|---|---|---|
萜烯类化合物terpenes compounds | 101.12±1.47 b | 23.68±0.96 c | 15.15±0.32 d | 107.36±1.89a |
醇类化合物alcohol compounds | 13.06±0.29 b | 27.40±0.54 a | 6.03±0.19 c | 3.2±0.69 |
醛类化合物aldehyde compounds | 15.84±0.41 a | 6.88±0.31 c | 5.21±0.46 d | 13.77±0.18 b |
烷类化合物alkane compounds | 0.95±0.07 a | 0.70±0.05 b | 0.85±0.11 ab | 0.87±0.09 a |
酯类化合物ester compounds | 0.45±0.05 a | 0.07±0.02 c | 0.10±0.03 bc | 0.15±0.11 b |
醚类化合物ethers compounds | 7.42±0.08 c | 8.50±0.16 b | 12.10±0.30 a | 1.05±0.03 d |
酮类化合物ketone compounds | 4.50±0.01 a | 0.00±0.00 c | 0.33±0.05b | 0.05±6.06 c |
酸类化合物acid compounds | 2.50±0.04 d | 3.19±0.16 c | 8.55±0.21 a | 6.50±0.19 b |
吡嗪类化合物pyrazine coumpounds | 3.28±0.08 b | 3.11±0.02 c | 1.19±0.02 d | 4.28±0.10 a |
苯类衍生物benzene compounds | 12.56±0.19 a | 1.60±0.02 c | 1.40±0.10 c | 4.18±0.20 b |
总含量total content | 161.68±3.42 a | 75.12±2.23 c | 51.10±2.92 d | 141.40±3.49 b |
[1] |
WU J S, HUANG J D, HONG Y W, et al. De novo transcriptome sequencing of Torreya grandis reveals gene regulation in sciadonic acid biosynthesis pathway[J]. Ind Crops Prod, 2018, 120:47-60.DOI: 10.1016/j.indcrop.2018.04.041.
doi: 10.1016/j.indcrop.2018.04.041 |
[2] |
LOU H, DING M, WU J, et al. Full-length transcriptome analysis of the genes involved in tocopherol biosynthesis in Torreya grandis[J]. J Agric Food Chem, 2019, 67(7):1877-1888.DOI: 10.1021/acs.jafc.8b06138.
doi: 10.1021/acs.jafc.8b06138 |
[3] |
SUO J W, TONG K, WU J S, et al. Comparative transcriptome analysis reveals key genes in the regulation of squalene and β-sitosterol biosynthesis in Torreya grandis[J]. Ind Crops Prod, 2019, 131:182-193.DOI: 10.1016/j.indcrop.2019.01.035.
doi: 10.1016/j.indcrop.2019.01.035 |
[4] | 马长乐, 周稚凡, 李向楠, 等. 云南榧子和香榧子营养成分比较研究[J]. 食品研究与开发, 2015, 36(14):92-94. |
MA C L, ZHOU Z F, LI X N, et al. Nutrients comparative study in seeds of Torreya yunnanensis and Torreya grandis[J]. Food Res Dev, 2015, 36(14):92-94.DOI: 10.3969/j.issn.1005-6521.2015.14.023.
doi: 10.3969/j.issn.1005-6521.2015.14.023 |
|
[5] | 闫少芳, 肖颖. 坚果及种仁食品对人体健康的影响[J]. 中国食物与营养, 2003, 9(8):47-48. |
YAN S F, XIAO Y. The effect of nut and kernel food on human health[J]. Food Nutr China, 2003, 9(8):47-48.DOI: 10.3969/j.issn.1006-9577.2003.08.016.
doi: 10.3969/j.issn.1006-9577.2003.08.016 |
|
[6] |
ALAMPRESE C, RATTI S, ROSSI M. Effects of roasting conditions on hazelnut characteristics in a two-step process[J]. J Food Eng, 2009, 95(2):272-279.DOI: 10.1016/j.jfoodeng.2009.05.001.
doi: 10.1016/j.jfoodeng.2009.05.001 |
[7] | 王衍彬, 刘本同, 秦玉川, 等. 不同品种香榧种子油脂肪酸及香味物质组成分析[J]. 中国油脂, 2016, 41(2):101-105. |
WANG Y B, LIU B T, QIN Y C, et al. Compositions of fatty acid and flavor compounds in different cultivars of Torrey grandis seed oil[J]. China Oils Fats, 2016, 41(2):101-105.DOI: 10.3969/j.issn.1003-7969.2016.02.024.
doi: 10.3969/j.issn.1003-7969.2016.02.024 |
|
[8] | 汪瑶, 郭磊, 余勇, 等. 利用静态顶空-气质联用研究香榧种仁香气成分[J]. 中国粮油学报, 2014, 29(7):116-121,128. |
WANG Y, GUO L, YU Y, et al. Analysis of aroma components in Torreya grandis by static headspace-GC/MS[J]. J Chin Cereals Oils Assoc, 2014, 29(7):116-121,128. | |
[9] | 石天磊, 李晓颍, 左波, 等. 8份核桃资源坚果主要香气物质分析[J]. 果树学报, 2020, 37(7):1016-1024. |
SHI T L, LI X Y, ZUO B, et al. Analysis of the main aroma substances in eight walnut accessions[J]. J Fruit Sci, 2020, 37(7):1016-1024.DOI: 10.13925/j.cnki.gsxb.20190641.
doi: 10.13925/j.cnki.gsxb.20190641 |
|
[10] | 李林竹. 焙烤香榧果仁的香气成分研究[D]. 北京: 北京林业大学, 2019. |
LI L Z. The research on the aroma components of baked Torreya nuts[D]. Beijing: Beijing Forestry University, 2019. | |
[11] | 黎章矩, 骆成方, 程晓建, 等. 香榧种子成分分析及营养评价[J]. 浙江林学院学报, 2005, 22(5):540-544. |
LI Z J, LUO C F, CHENG X J, et al. Component analysis and nutrition evaluation of seeds of Torreya grandis ‘Merrillii’[J]. J Zhejiang For Coll, 2005, 22(5):540-544.DOI: 10.3969/j.issn.2095-0756.2005.05.014.
doi: 10.3969/j.issn.2095-0756.2005.05.014 |
|
[12] |
SAEED M K, DENG Y L, PARVEEN Z, et al. Studies on the chemical constituents of Torreya grandis Fort.ex Lindl[J]. J Appl Sci, 2007, 7(2):269-273.DOI: 10.3923/jas.2007.269.273.
doi: 10.3923/jas.2007.269.273 |
[13] | 单燕飞, 王为宇, 项伟霞, 等. 堆沤温度对后熟过程中榧籽主要营养物质变化的影响[J]. 林业科学, 2019, 55(7):46-56. |
SHAN Y F, WANG W Y, XIANG W X, et al. Effect of retting temperature on transformation of main nutrients in seeds of different Torreya grandis cultivars during after-ripening period[J]. Sci Silvae Sin, 2019, 55(7):46-56.DOI: 10.11707/j.1001-7488.20190705.
doi: 10.11707/j.1001-7488.20190705 |
|
[14] |
HU Y Y, ZHANG Z Y, HUA B, et al. The interaction of temperature and relative humidity affects the main aromatic components in postharvest Torreya grandis nuts[J]. Food Chem, 2022, 368:130836.DOI: 10.1016/j.foodchem.2021.130836.
doi: 10.1016/j.foodchem.2021.130836 |
[15] |
张正竹, 施兆鹏, 宛晓春. 萜类物质与茶叶香气[J]. 安徽农业大学学报, 2000, 27(1):51-54.DOI: 10.13610/j.cnki.1672-352x.2000.01.013.
doi: 10.13610/j.cnki.1672-352x.2000.01.013 |
[16] | 袁海波, 尹军峰, 叶国注, 等. 茶叶香型及特征物质研究进展(续)[J]. 中国茶叶, 2009, 31(9):11-13. |
YUAN H B, YIN J F, YE G Z, et al. Research advances on aromatic components of tea(to be continued)[J]. China Tea, 2009, 31(9):11-13.DOI: 10.3969/j.issn.1000-3150.2009.09.004.
doi: 10.3969/j.issn.1000-3150.2009.09.004 |
|
[17] | 乔宇, 谢笔钧, 张妍, 等. 三种温州蜜柑果实香气成分的研究[J]. 中国农业科学, 2008, 41(5):1452-1458. |
QIAO Y, XIE B J, ZHANG Y, et al. Study on aroma components in fruit from three different satsuma mandarins varieties[J]. Sci Agric Sin, 2008, 41(5):1452-1458.DOI: 10.3864/j.issn.0578-1752.2008.05.025.
doi: 10.3864/j.issn.0578-1752.2008.05.025 |
|
[18] |
KRYSIAK W. Influence of roasting conditions on coloration of roasted cocoa beans[J]. J Food Eng, 2006, 77(3):449-453.DOI: 10.1016/j.jfoodeng.2005.07.013.
doi: 10.1016/j.jfoodeng.2005.07.013 |
[19] |
CHETSCHIK I, GRANVOGL M, SCHIEBERLE P. Comparison of the key aroma compounds in organically grown,raw west-African peanuts (Arachis hypogaea) and in ground,pan-roasted meal produced thereof[J]. J Agric Food Chem, 2008, 56(21):10237-10243.DOI: 10.1021/jf802102u.
doi: 10.1021/jf802102u |
[20] |
ALASALVAR C, SHAHIDI F, CADWALLADER K R. Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis[J]. J Agric Food Chem, 2003, 51(17):5067-5072.DOI: 10.1021/jf0300846.
doi: 10.1021/jf0300846 |
[1] | WEI Xixing, HU Yuanyuan, ZHU Guangxia, YU Weiwu, ZHANG Zuying, WU Jiasheng, SONG Lili. Effects of different shedding time on aroma and nutrients of Torreya grandis ‘Merrillii’ seed kernel [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2024, 48(2): 51-60. |
[2] | WU Wenqing, XU Kefu. Recreational preferences among different open spaces in a ring city park of Hefei [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2021, 45(6): 217-224. |
[3] | Analysis of volatile components in different flowering stages in six species of Styrax spp.. Analysis of volatile components in different flowering stages in six species of Styrax spp. [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2019, 62(04): 48-56. |
[4] | DAI Tingting, XU Ming, XU Yannan. Spatio-temporal distribution charasteristics and driving factors of rural settlements: a case study in Yixian, Anhui Province [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2018, 61(05): 155-162. |
[5] | SHI Tingting,YANG Xiulian, WANG Lianggui. Study on the aroma component emission pattern of Osmanthus fragrans ‘Boye Jingui' [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2018, 61(02): 97-104. |
[6] | SHI Yunsong, SHI Yufeng. Classification of remote sensing image based on kernel fuzzy Cmeans [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2010, 53(06): 164-168. |
[7] | Peng Shujing, Tan Boqi, Zhang Dacheng, Guo Yangping & Yang Liyun. THE COMPREHENSIVE UTILIZATION OF PINUS KORAIENSIS (SIEB. ET ZUCC.) SEED I. ANALYSIS OF THE COMPOSITION OF KERNEL OIL [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 1986, 29(04): 24-33. |
Viewed | ||||||
Full text |
|
|||||
Abstract |
|
|||||