7 results on '"Yu, Jingyang"'
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2. Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources
3. Hydrophobic-action-driven removal of six organophosphorus pesticides from tea infusion by modified carbonized bacterial cellulose
4. Effects of tannic acid interfacial absorption on the physicochemical stability of algal oil-loaded emulsions and inhibition of fishy off-flavor
5. Quickly and efficiently remove multiple pesticides in tea infusions by low-cost carbonized bacterial cellulose
6. Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine
7. Investigating the optimum conditions for minimized 3-chloropropane-1,2-diol esters content and improved sensory attributes during savory beef flavor preparation
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