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机译:蜂蜜茶(Cydopia种类)的感官特征分析和蜂蜜感官轮的发展
Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa;
Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa;
ARC Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa;
Laboratory for Ecological Chemistry, Department of Chemistry and Polymer Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa;
Laboratory for Ecological Chemistry, Department of Chemistry and Polymer Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa;
Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa,ARC Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa;
Herbal tea; Descriptive sensory analysis; Sensory wheel; Gas chromatography-olfactometry; Aroma-active compounds; Eugenol;
机译:通过综合二维气相色谱耦合到飞行时间质谱与感官数据的饱和茶(Cyclopia SPP。)挥发性的详细定性分析及
机译:射影制图作为潜在的感官筛选工具的验证,可供蜂蜜凉茶行业应用
机译:<![CDATA [CDATA [CDATA的型号为
机译:蜜蜂茶:化学和药理学分析
机译:感觉处理(ESP)和感觉特征(SP)评估的同时有效性。
机译:蜜b提取物对典型意大利香肠的理化氧化和感官特性的影响
机译:Cyclopia物种(Honeybush)的感官和酚类分析以及发酵条件的优化