...
机译:新鲜和冷冻羔羊肉中顶空和口空关键香气化合物的气相色谱-嗅觉表征
Laboratory for Aroma Analysis and Enology, Aragon Institute of Engineering Research (I3A). Department of Analytical Chemistry, Faculty of Sciences,University of Zaragoza, 50009 Zaragoza, Spain;
Department of Animal Production and Food Science, University of Zaragoza, 50013 Zaragoza, Spain;
Department of Animal Production and Food Science, University of Zaragoza, 50013 Zaragoza, Spain;
Laboratory for Aroma Analysis and Enology, Aragon Institute of Engineering Research (I3A). Department of Analytical Chemistry, Faculty of Sciences,University of Zaragoza, 50009 Zaragoza, Spain;
Laboratory for Aroma Analysis and Enology, Aragon Institute of Engineering Research (I3A). Department of Analytical Chemistry, Faculty of Sciences,University of Zaragoza, 50009 Zaragoza, Spain;
Laboratory for Aroma Analysis and Enology, Aragon Institute of Engineering Research (I3A). Department of Analytical Chemistry, Faculty of Sciences,University of Zaragoza, 50009 Zaragoza, Spain;
umb; meat; aroma; flavour; GC-olfactometry; odorants; sample preparation; freezing;
机译:三种动态和静态顶空气相色谱技术表征橙汁中的挥发性香气化合物
机译:挥发性类异戊二烯类化合物作为撒丁岛草莓树(Arbutus unedo L.)蜂蜜植物来源的标志物:通过动态顶空萃取和气相色谱-质谱法表征香气化合物
机译:晒干和真空干燥的塔哈纳中芳香活性化合物的气相色谱-嗅觉表征
机译:顶空固相微萃取-气相色谱-质谱法比较调味品和芝麻调味品“山庄老酒”中的香气成分
机译:表征Lambic(guuze)啤酒中存在的香气和风味化合物
机译:顶空固相微萃取和气相色谱-质谱联用分析Proso Millet葡萄酒中的主要香气化合物
机译:顶空 - 单滴微萃取,然后是气相色谱法测定番茄水果和样品产品中的关键芳香化合物
机译:客观的方法来区分新鲜和冷冻和解冻的肉类。