机译:通过香气提取物稀释分析,定量和香气重组实验对生和干牛肝菌中的主要香气成分进行表征和比较
China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China;
China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China;
China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China;
China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China;
Beijing Technol & Business Univ, Beijing Lab Food Qual & Safety, Beijing 100048, Peoples R China;
Beijing Technol & Business Univ, Beijing Lab Food Qual & Safety, Beijing 100048, Peoples R China;
Porcini mushroom; Solvent-assisted flavor evaporation; Aroma extract dilution analysis; Quantitation; Odor active value; Aroma recombination; Aroma profile;
机译:梅利南苏芝麻香气风味含有香气稀释分析,定量测量,香气重组和遗漏/加成实验的益枝芝麻味益芝麻味
机译:通过应用香气提取物稀释分析,定量测量,香气重组和遗漏/添加实验来表征梅兰春芝麻风味白酒中的关键香气化合物
机译:通过香气提取物稀释分析,定量和感官评估实验表征白面包中的关键香气化合物
机译:瓜维斯的香气 - 关键的香气化合物和组织破坏的影响
机译:鉴定草莓中最具香气活性的化合物:品种差异和加热对草莓泥的影响。
机译:传统的湖南烟熏猪肉腿(LarouTHSL)中主要香气化合物的特征在于香气提取物稀释分析(AEDA)气味活性值(OAV)和感官评估实验
机译:通过应用香气提取物稀释分析,对新鲜和干燥的Sapodilla(Manikara Zapota,L.)的芳香化合物的表征