Search

Your search keyword '"volatile flavor substances"' showing total 16 results

Search Constraints

Start Over You searched for: Descriptor "volatile flavor substances" Remove constraint Descriptor: "volatile flavor substances" Topic gas chromatography/mass spectrometry (gc-ms) Remove constraint Topic: gas chromatography/mass spectrometry (gc-ms)
16 results on '"volatile flavor substances"'

Search Results

1. Analysis of Volatile Flavor Substances in Different Leaf Positions of Mulberry Leaves Using HS-SPME-GC-MS Combined with GC-O.

2. 濃香型白酒異嗅味-糠味物質解析.

3. Analysis of roasted peanuts based on GC–MS combined with GC–IMS.

4. 罗定豆豉原料及烹饪的品质特性.

5. 酵母发酵脱腥对黄鰤鱼鱼白 风味特性的影响.

6. 浓香型白酒对风干期广味香肠挥发性风味物质形成的影响.

7. 丁酸梭菌对小尾寒羊宰后成熟过程中挥发性风味物质的影响及机理研究.

8. 基于QDA和GC-MS的热加工牛肉特征挥发性风味物质分析.

9. 剁椒姜丝后熟阶段微生物与挥发性 风味物质的相关性.

10. Establishment of intermittent ultrasound-complex enzyme deodorization technology for tilapia based on GC-IMS and HS-SPME-GC/MS analysis.

11. 酵母抽提物对大豆酸奶风味的影响.

12. 不同高静压小米粉和绿豆粉挥发性风味化合物分析.

13. 乳双歧杆菌Probio-M8对发酵乳风味的影响及应用评价.

14. GC-MS结合电子鼻分析不同干燥方式对 黄花菜粉挥发性物质的影响.

15. 猕猴桃米酒酿造工艺优化.

16. Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics.

Catalog

Books, media, physical & digital resources