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机译:柚子蒸气蒸馏油的成分变化及储藏期间抗氧化剂对油品质的影响
Japan Science and Technology Agency, Innovation Satellite Kochi, 185 Miyanokuchi, Tosayamada, Kami, Kochi 782-8502, Japan Major of Food Science, Faculty of Agriculture, Kochi University, B-200 Monobe, Nankoku, Kochi 783-8502, Japan;
Japan Science and Technology Agency, Innovation Satellite Kochi, 185 Miyanokuchi, Tosayamada, Kami, Kochi 782-8502, Japan Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam;
Major of Food Science, Faculty of Agriculture, Kochi University, B200 Monobe, Nankoku 783-8502, Japan Tosa Food Business Creator Project Team, Kochi University, B-200 Monobe, Nankoku, Kochi 783-8502, Japan;
citrus junos; essential oil; preserving method; antioxidant; spathulenol;
机译:贮藏期间柚子冷榨油的挥发性成分变化
机译:不同产地成熟期柑桔皮油的特征香气成分特征
机译:柚子(田中柑桔)精油中柠檬烯对嗜酸性粒细胞的抗炎作用
机译:抗氧化剂对储存鳕鱼肝油挥发性氧化产物的影响
机译:贮藏条件下大豆和藻油中挥发性化合物的定量变化及抗氧化剂对藻油氧化稳定性的影响。
机译:日粮低芥酸菜子油和棕榈油的混合物以及冷藏后对山羊半膜肌脂肪酸肌原纤维蛋白化学成分抗氧化特性和品质属性的影响
机译:Yuzu(柑橘JUNOS)蒸汽蒸馏油的组成变化及抗氧化剂对储存过程中油质的影响