机译:干燥温度对非洲青柠叶(Cutrus hystrix D.C.,Rutaceae)关键气味的影响
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand,Center of Advanced Studies for Agriculture and Food, KU Institute for Advanced Studies, Kasetsart University, Bangkok, 10900, Thailand;
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand;
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand,Center of Advanced Studies for Agriculture and Food, KU Institute for Advanced Studies, Kasetsart University, Bangkok, 10900, Thailand;
drying temperature; GC-MS, GC-O; kaffir lime leaf; key odourants;
机译:干燥方法对泰国黑人石灰(Citrus hystrix D.C.)的挥发性化合物,脂肪酸和抗氧化性能的影响
机译:热风干燥对非洲青柠叶(Citrus hystrix)的理化特性的影响。
机译:节肢动物在进口到英格兰和威尔士的进口新鲜咖喱叶(Murraya koenigii)上被截获;并与进口非洲青柠叶(Citrus hystrix)的发现进行比较
机译:烘干时间对非洲基金石灰9胞胎Hystrix DC的精油生产的影响环境温度
机译:循环流化床吸收器(CFBA)中干石灰(石灰)的磨损和低温二氧化硫去除。
机译:鸡草土壤中的关系土壤和留养生地位的含量和主要组成(柑橘Hystrix DC)叶精油
机译:Kaffir Lime(柑橘Hystrix)的效果在氯仿中叶提取物作为瓢虫(Epilachna Sparsa)抗冻剂,初步研究