机译:葵花籽(向日葵)油体悬浮液的香气包封和香气传递
Division of Food Science, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Leicestershire, LE12 5RD, UK;
Division of Food Science, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Leicestershire, LE12 5RD, UK;
Division of Food Science, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Leicestershire, LE12 5RD, UK;
Division of Food Science, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Leicestershire, LE12 5RD, UK;
Emulsion; Encapsulation; Flavour; Lipid; Oil body; Sunflower;
机译:通过葵花籽( Helianthus annus i>)衍生的油性悬浮液进行香气包封和香气传递。
机译:挥发性的亲脂性香气化合物(D-柠檬烯)截留在天然衍生自葵花籽(向日葵)的喷雾干燥水洗油体中
机译:硫对向日葵(Helianthus annus L.)生长,种子产量和油含量的影响
机译:利用香气混合物中的气味阈值从柑橘柠檬油中提取香气特征化合物
机译:昆虫授粉者和种子掠食者对向日葵(锯齿向日葵)的花头性状的自然选择。
机译:挥发性的亲脂性香气化合物(d-柠檬烯)截留在天然来源于向日葵种子(向日葵)的喷雾干燥水洗油体中
机译:葵花籽(向日葵)油体悬浮液的香气包封和香气传递