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机译:热过程中甘蔗汁中香气相关化合物,PPO活性和抗氧化能力的降解
National Engineering Research Center of Sugarcane Fujian Agriculture and Forestry University Fuzhou 350002 China College of Mechanical and Electronic Engineering Fujian Agriculture and Forestry University Fuzhou 350002 China;
College of Life Sciences Fujian Agriculture and Forestry University Fuzhou 350002 China;
College of Life Sciences Fujian Agriculture and Forestry University Fuzhou 350002 China;
College of Mechanical and Electronic Engineering Fujian Agriculture and Forestry University Fuzhou 350002 China;
College of Life Sciences Fujian Agriculture and Forestry University Fuzhou 350002 China;
College of Food Sciences Fujian Agriculture and Forestry University Fuzhou 350002 China;
National Engineering Research Center of Sugarcane Fujian Agriculture and Forestry University Fuzhou 350002 China College of Mechanical and Electronic Engineering Fujian Agriculture and Forestry University Fuzhou 350002 China;
sugarcane juice; thermal processing; aroma degradation; volatile compounds; precursors;
机译:用新鲜水果或浓缩果汁制成的酸樱桃醋(Primus cerasus L.)醋:生物活性化合物,挥发性香气化合物和抗氧化能力
机译:整体,集中和重构葡萄汁:工艺对酚类组成,'狐狸'香气,有机酸,糖和抗氧化能力的影响
机译:腰果苹果汁模型中类胡萝卜素热降解衍生的香气化合物
机译:评估苹果汁芳香的香气指数作为芳香恢复的客观描述的模型
机译:Gemlik型Sofral?K即使在黑橄榄中也是如此
机译:鉴定未加工和热处理的非洲巨蜗牛(Achatina fulica)中的特征香气化合物
机译:热处理对发酵橙汁生物活性成分和抗氧化能力的影响