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机译:加工期间,基于NMR的代谢组合骨质剖面和骨干鼻鼻味的味道
Ningbo Univ Key Lab Anim Prot Food Proc Technol Zhejiang Prov Ningbo 31521 Zhejiang Peoples R China;
Wuhan Polytech Univ Coll Food Sci & Technol Wuhan 430023 Hubei Peoples R China;
Ningbo Univ Key Lab Anim Prot Food Proc Technol Zhejiang Prov Ningbo 31521 Zhejiang Peoples R China;
Nanjing Agr Univ Coll Food Sci & Technol Nanjing 210095 Jiangsu Peoples R China;
Ningbo Univ Key Lab Anim Prot Food Proc Technol Zhejiang Prov Ningbo 31521 Zhejiang Peoples R China;
Ningbo Univ Key Lab Anim Prot Food Proc Technol Zhejiang Prov Ningbo 31521 Zhejiang Peoples R China;
Ningbo Univ Key Lab Anim Prot Food Proc Technol Zhejiang Prov Ningbo 31521 Zhejiang Peoples R China;
Huatong Meat Prod Corp Zhejiang Yiwu 322000 Peoples R China;
Ningbo Univ Key Lab Anim Prot Food Proc Technol Zhejiang Prov Ningbo 31521 Zhejiang Peoples R China;
NMR; Boneless dry-cured hams; Metabolites; Taste compounds;
机译:加工过程中基于1H NMR的代谢组学分析和无骨干腌火腿的味道
机译:与传统锤相比,无骨重组干锤的颜色和纹理特征
机译:与传统火腿相比,无骨重组干腌火腿的颜色和质地特征
机译:Clinacanthus Nutans的代谢物分析留下从不同干燥方法获得的提取物〜1H基于NMR的代谢组学
机译:1H基于NMR的Daphnia Magna致死地暴露于有机污染物的基于NMR的代谢物在没有和存在的溶解有机物中
机译:添加了乳果糖作为益生元的无骨干腌火腿的感官特征和技术表征
机译:与传统火腿相比,无骨再结构干燥火腿的颜色和纹理轮廓与传统生火鸡相比,无骨和重组生火腿的颜色和纹理轮廓