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2 rezultatov
Application of the porapak q column extraction method for tomato flavor volatile analysis.
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
The Porapak Q column method (PQM) was compared to the method of simultaneous distillation extraction (SDE) under reduced pressure for extraction of the volatile compounds produced by tomato cv. Momotaro. The PQM was found to be effective at trapping and isolating many low and high boiling point
Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise.
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
Lipid oxidation is a primary cause of quality deterioration in mayonnaise that leads to a decrease in the nutritional and sensorial value. The evolution of volatile oxidation compounds in sunflower oil mayonnaise stored at varying temperatures for 92 days and the antioxidative effect of butylated
Najbolj popolna baza zdravilnih zelišč, podprta z znanostjo
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Vnesite simptom ali bolezen in preberite o zeliščih, ki bi lahko pomagala, vnesite zelišče in si oglejte bolezni in simptome, proti katerim se uporablja.
* Vse informacije temeljijo na objavljenih znanstvenih raziskavah
