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行业价值链透视与企业业务战略选择 被引量:4

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作者 郭志文
出处 《经济师》 2000年第12期51-52,共2页
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同被引文献41

  • 1杜义飞,李仕明.产业价值链:价值战略的创新形式[J].科学学研究,2004,22(5):552-556. 被引量:113
  • 2庄名扬.中国白酒香味物质形成机理及酿酒工艺的调控[J].四川食品与发酵,2007,43(2):1-6. 被引量:59
  • 3邓贺赢.B2C顾客忠诚度分析.工业企业管理,2002,(2):122-125.
  • 4Heymann H,Noble A C,Boulton R B.Analysis of methoxypyrazines in wines.Development of a quantitative procedure[J].Journal of Agricultural and Food Chemistry,1986,34(2):268-271.
  • 5Allen M S,Lacey M J,Harris R L N,et al.Contribution of methoxypyrazines to sauvignon blanc wine aroma[J].American Journal of Enology and Viticulture,1991,42(2):109-112.
  • 6Noble A C,Elliottfisk D L,Allen M S.Vegetative flavor and methoypyrazines in cabernet-sauvignon,in fruit flavors[M].ACS Symposium Series,1995:226-234.
  • 7Allen M S,Lacey M J,Boyd S J.Methoxypyrazines in red wines-Occurrence of 2-methoxy-3-(1-methylethyl)pyrazine[J].Journal of Agricultural and Food Chemistry,1995,43(3):769-772.
  • 8Chapman D M,Thorngate J H,Matthews M A,et al.Yield effects on 2-methoxy-3-isobutylpyrazine concentration in Cabernet Sauvignon using a solid phase microextraction gas chromatography/mass spectrometry method[J].Journal of Agricultural and Food Chemistry,2004,52(17):5431-5435.
  • 9Kotseridis Y S,Spink M,Brindle I D,et al.Quantitative analysis of 3-alkyl-2-methoxypyrazines in juice and wine using stable isotope labelled internal standard assay[J].Journal of Chromatography A,2008,1190(1-2):294-301.
  • 10Sala C,Mestres M,Marti M P,et al.Headspace solid-phase microextraction method for determining 3-alkyl-2methoxypyrazines in musts by means of polydimethylsiloxane divinylbenzene fibres[J].Journal of Chromatography A,2000,880(1-2):93-99.

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