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amyl alcohol/solanum tuberosum
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Analysis of the flavor of aged spirits made from sweet potato and rice by gas chromatography-mass spectrometry.
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Flavor patterns of sweet potato spirits (SPS) made from sul-deot manufactured by sweet potato showed an increasing tendency for aging from 64 to 128 weeks. When the SPS was blended with spirits made from sul-deot manufactured by rice in a 7:3 ratio, showing an increase for aging from 16 to 60 weeks,
Acylation of Antioxidant of Bamboo Leaves with Fatty Acids by Lipase and the Acylated Derivatives' Efficiency in the Inhibition of Acrylamide Formation in Fried Potato Crisps.
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This study selectively acylated the primary hydroxyl groups on flavonoids in antioxidant of bamboo leaves (AOB) using lauric acid with Candida antarctica lipase B in tert-amyl-alcohol. The separation and isolation of acylated derivatives were performed using silica gel column chromatography with a
High-quality plant DNA extraction for PCR: an easy approach.
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Polymerase chain reaction has found wide applications in modern research involving transformations and other genomic studies. For reproducible PCR results, however, the quantity and quality of template DNA is of considerable importance. A simple and efficient plant DNA extraction procedure for
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