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机译:葱油油炸过程中的风味形成
Beijing Adv Innovat Ctr Food Nutr & Human Hlth BT, Beijing 100048, Peoples R China|Beijing Technol & Business Univ, Beijing Key Lab Flavor Chem, Beijing 100048, Peoples R China|Beijing Technol & Business Univ, Beijing Lab Food Qual & Safety, Beijing 100048, Peoples R China;
Beijing Adv Innovat Ctr Food Nutr & Human Hlth BT, Beijing 100048, Peoples R China|Beijing Technol & Business Univ, Beijing Key Lab Flavor Chem, Beijing 100048, Peoples R China|Beijing Technol & Business Univ, Beijing Lab Food Qual & Safety, Beijing 100048, Peoples R China;
China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China;
Beijing Technol & Business Univ, Beijing Key Lab Flavor Chem, Beijing 100048, Peoples R China;
Beijing Technol & Business Univ, Beijing Lab Food Qual & Safety, Beijing 100048, Peoples R China;
Green onion; Deep-fried oil; Aroma active compounds; Flavor; Formation mechanism; Analysis;
机译:煎炸过程中的味道形成(葱属瘘管L.)油炸油
机译:加工的软炸洋葱(洋葱)中的非结构性碳水化合物
机译:洋葱对洋葱汉堡肉饼遗传毒性杂环胺形成和整体致突变性的影响
机译:大葱(AM)的丛枝菌根依赖性品种的筛选
机译:法国炸土豆中地壳形成的化学和显微镜观察:煎炸油中脂质极性产物对分子组织和质地的贡献。
机译:油炸和煎炸薯条时葵花籽油中β-谷固醇和菜油甾醇的氧化
机译:白色(Allium cepa L.)和绿色(AlliumfistülosumL.)紫外线(Allium Cepa L.)和Rama Cebolla(AlliumFistülosuml)的紫色定量的电化学定量