机译:ouggan果汁借记带使用超声波辅助酶水解:对香气和味道的影响
School of Food and Biological Engineering Jiangsu University 301 Xuefu Road Zhenjiang 212013 China;
School of Food and Biological Engineering Jiangsu University 301 Xuefu Road Zhenjiang 212013 China;
School of Food and Biological Engineering Jiangsu University 301 Xuefu Road Zhenjiang 212013 China;
School of Food and Biological Engineering Jiangsu University 301 Xuefu Road Zhenjiang 212013 China;
School of Food and Biological Engineering Henan University of Animal Husbandry and Economy 6 Hubei Road Zhengzhou 450046 China;
Department of Food Science College of Food Science and Technology Foshan University 33 Guangyun Road Foshan 528000 China;
School of Food and Biological Engineering Jiangsu University 301 Xuefu Road Zhenjiang 212013 China;
(R)-Limonene (PubChem CID: 440917); Aroma; Aspergillus niger; Citronellal (PubChem CID: 7794); d-Carvone (PubChem CID: 16724); Debittering; Limonin (PubChem CID: 179651); Naringin (PubChem CID: 442428); Ougan; Taste; Ultrasound; β-myrcene (PubChem CID: 31253);
机译:通过酶水解果汁和葡萄酒饮料中的糖苷香气前体来增强香气:综述
机译:通过与乳酸菌的轻微发酵来改善Ougan(网状柑橘,Suavissima)汁的味道
机译:通过用乳酸菌轻微发酵改善Ougan(柑橘网状CV.Suavissima)汁的味道
机译:酶解云雾绿枣汁加工工艺研究
机译:麝香葡萄汁的香气成分
机译:膜过滤辅助酶水解影响马铃薯汁的生物活性
机译:在一系列模型和真正的葡萄糖中的两种芳香葡萄糖苷的水解中的辐射性酶Bgla的性能