机译:脱皮和微波处理对GC-MS-PCA和电子鼻鉴别的冷榨菜籽油风味特征的影响
Dept. of Product Processing and Nutriology, Oil Crops Research Inst., Chinese Academy of Agricultural Sciences, Beijing, China, and Hubei Key Laboratory of Lipid Chemistry and Nutrition, No.2 Xudong St., Wuchang District, Wuhan City, China;
Dept. of Product Processing and Nutriology, Oil Crops Research Inst., Chinese Academy of Agricultural Sciences, Beijing, China, and Hubei Key Laboratory of Lipid Chemistry and Nutrition, No.2 Xudong St., Wuchang District, Wuhan City, China;
Dept. of Product Processing and Nutriology, Oil Crops Research Inst., Chinese Academy of Agricultural Sciences, Beijing, China, and Hubei Key Laboratory of Lipid Chemistry and Nutrition, No.2 Xudong St., Wuchang District, Wuhan City, China;
Dept. of Product Processing and Nutriology, Oil Crops Research Inst., Chinese Academy of Agricultural Sciences, Beijing, China, and Hubei Key Laboratory of Lipid Chemistry and Nutrition, No.2 Xudong St., Wuchang District, Wuhan City, China;
Dept. of Product Processing and Nutriology, Oil Crops Research Inst., Chinese Academy of Agricultural Sciences, Beijing, China, and Hubei Key Laboratory of Lipid Chemistry and Nutrition, No.2 Xudong St., Wuchang District, Wuhan City, China;
dehulling; electronic nose; flavor; microwave; rapeseed;
机译:微波预处理对冷压油菜籽油的燃烧属性和氧化稳定性的影响
机译:油菜籽的介电预处理1:对冷压油种子干燥特性的影响
机译:用气相色谱 - 质谱,电子鼻子和感官分析表征原始菜籽油风味差异
机译:在适当的温度下从油中提取的脱水菜籽粉中制备菜籽蛋白的分离物
机译:电子鼻识别,分析识别和柑橘汁中风味影响成分的感官确认。
机译:脱壳和微波预处理对初榨菜籽油理化成分和抗氧化能力的影响
机译:种子去壳对冷压油菜籽油感觉与物理化学品质及营养价值的影响