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机译:黑胡椒精油涂层涂层对金华火腿的味道质量四个月
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo Univ. Ningbo China 31521;
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo Univ. Ningbo China 31521;
Meat Research Center College of Food Science and Technology Nanjing Agricultural Univ. Nanjing China 210095;
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo Univ. Ningbo China 31521;
Jinhua Zongze Hani Corp Jinhua China 321000;
Beijing Key Laboratory of Flavor Chemistry Beijing Technology & Business Univ. Beijing China 100048;
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo Univ. Ningbo China 31521;
black pepper essential oil; incorporation coating; Jinhua ham; metabonomics profile; taste quality;
机译:掺有黑胡椒精油的可生物降解的壳聚糖涂层,可在冷藏期间延长鲤鱼的保质期
机译:乳清蛋白的可食用涂料的影响掺入柠檬和柠檬草精油在储存期间鲜切梨的质量属性
机译:用桂香精油纳米乳液的淀粉涂层改善草莓储存质量
机译:基于木薯淀粉的食用涂料掺入柠檬草精油对木瓜MJ9质量的影响
机译:天然不含尼古丁:与使用黑胡椒精油戒烟有关的识别因素
机译:海藻酸钠/羧甲基纤维素复合涂层与丁香精油的混合对storage鱼鱼片品质和冷藏过程中大肠杆菌O157:H7抑制的影响
机译:含有乳腺或柠檬草精油的可食用玉米蛋白涂料抑制培养的杂交条纹低音,羊毛蛹×Morone Saxatilis,在冷藏和冷冻储存期间