...
机译:斯拉沃尼亚传统干发酵香肠“ kulen”中挥发性风味化合物成分的验证研究
Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, N. Tesle 10/V, HR 21000 Split, Croatia;
Department of Food Technology, Faculty of Food Technology, University of J.J. Strossmayer, F. Kuhaca 18, HR 31000 Osijek, Croatia;
Department of Food Technology, Faculty of Food Technology, University of J.J. Strossmayer, F. Kuhaca 18, HR 31000 Osijek, Croatia;
Department of Food Technology, Marko Marulic Polytechnic in Knin, Petra Kresimira IV 30, HR 22300 Knin, Croatia;
Department of Food Technology, Faculty of Food Technology, University of J.J. Strossmayer, F. Kuhaca 18, HR 31000 Osijek, Croatia;
Department of Food Technology, Faculty of Food Technology, University of J.J. Strossmayer, F. Kuhaca 18, HR 31000 Osijek, Croatia;
slavonian dry fermented salami 'kulen'; nitrogen purge and trap distillation (NPSD); gas chromatography-mass spectrometry; (GC-MS); volatiles; methylphenols; methoxyphenols; organosulphur compounds;
机译:土生发酵剂的酯酶活性增加中国传统发酵鱼中的挥发性风味化合物(酸雨)
机译:土生发酵剂对中国传统发酵鱼挥发性风味成分的影响
机译:Sremski Kulen,塞尔维亚传统干发酵香肠生产和成熟过程中的生物胺含量
机译:使用SPME GC / MS分析,从益生菌干发酵的香肠中分离的益生菌干发酵的香肠中分离的富益生菌干发酵的香肠概况
机译:利用韩国传统酿酒技术生产的黑莓酒的抗氧化能力,酚类和挥发性成分
机译:用统计方法研究茅台风味酒在多次发酵过程中挥发性成分的变化
机译:自身加热的起动培养物的酯酶活性增加中国传统发酵鱼中挥发性香料化合物(Suan Yu)
机译:热带环境数据(趋势):合作研究计划编号27.热带干燥常绿森林的生态系统研究。报告编号2. Nakhon Ratchasima,pak Thong Chai,sakaerat的森林植被的结构和植物区系组成。 I.通过干燥常绿和干燥龙脑香树林沿着横断面的植物区系组成的变化