ethyl butanoate/potato

鏈接已保存到剪貼板

文章臨床試驗專利權

選擇排序類型

3 結果

Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck).

只有註冊用戶可以翻譯文章

登陸註冊

The aroma-active compounds of cv. Turkish Kozan orange wine were analyzed by sensory and instrumental analyses. Liquid-liquid extraction with dichloromethane was used for extraction of volatile components. According to sensory analysis, the aromatic extract obtained by liquid-liquid extraction was

Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile.

只有註冊用戶可以翻譯文章

登陸註冊

Slow fermented sausages with reduced ingoing amounts of sodium nitrate were manufactured: control (250 ppm), 15% (212.5 ppm) and 25% (187.5 ppm) reduction. The effect of nitrate reduction on microbiology and chemical parameters, volatile compounds and aroma production was studied. Parameters like,

Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests.

只有註冊用戶可以翻譯文章

登陸註冊

Seventeen aroma-active volatiles, previously identified with high flavor dilution factors in fresh, pink Colombian guavas (Psidium guajava L.), were quantified by stable isotope dilution assays. On the basis of the quantitative data and odor thresholds in water, odor activity values (OAV; ratio of

加入我們的臉書專頁

Herbal & Natural Medicine

科學支持的最完整的草藥數據庫

支持55種語言
科學支持的草藥療法
通過圖像識別草藥
交互式GPS地圖-在位置標記草藥（即將推出）
閱讀與您的搜索相關的科學出版物
通過藥效搜索藥草
組織您的興趣並及時了解新聞研究，臨床試驗和專利

輸入症狀或疾病，並閱讀可能有用的草藥，輸入草藥並查看其所針對的疾病和症狀。
*所有信息均基於已發表的科學研究