机译:苹果中必须添加氨基酸才能使苹果酒中的挥发性化合物标准化
Univ Fed Parana, Post Grad Program Food Engn, R Cel Francisco Heraclito dos Santos 210, BR-81531980 Curitiba, Parana, Brazil|Fed Inst Parana, Tech Course Food, R Antonio Chemim 28, BR-83403515 Colombo, PR, Brazil;
Univ Estadual Ponta Grossa, Post Grad Program Food Sci & Technol, Av Carlos Cavalcanti 4748,Uvaranas Campus, BR-84030900 Ponta Grossa, PR, Brazil;
Fed Technol Univ Parana, Dept Food Technol, Av Monteiro Lobato,S-N Km 04, BR-84016210 Ponta Grossa, PR, Brazil;
Univ Estadual Ponta Grossa, Post Grad Program Food Sci & Technol, Av Carlos Cavalcanti 4748,Uvaranas Campus, BR-84030900 Ponta Grossa, PR, Brazil;
Univ Estadual Ponta Grossa, Post Grad Program Food Sci & Technol, Av Carlos Cavalcanti 4748,Uvaranas Campus, BR-84030900 Ponta Grossa, PR, Brazil;
Univ Estadual Ponta Grossa, Post Grad Program Food Sci & Technol, Av Carlos Cavalcanti 4748,Uvaranas Campus, BR-84030900 Ponta Grossa, PR, Brazil;
Univ Fed Parana, Post Grad Program Food Engn, R Cel Francisco Heraclito dos Santos 210, BR-81531980 Curitiba, Parana, Brazil;
synthetic must; alcoholic fermentation; volatile precursors;
机译:苹果甜品酿造苹果酒发酵过程中挥发性化合物和氨基酸的变化
机译:芽孢杆菌中的挥发性有机化合物可控制苹果上的灰霉病并调节苹果酒的香气
机译:苹果酒中挥发性化合物的新分析方法:用于评估淀粉指数的应用。
机译:接种葡萄汁发酵中的氨基酸和挥发性化合物:葡萄酒中的生物胺
机译:猪和家禽的氨基酸需求量和低粗蛋白,氨基酸补充饮食
机译:在奥林苹果中的生理特性可溶性糖有机酸和挥发性化合物的评价(
机译:补充苹果中的氨基酸必须用于粘合剂中挥发性化合物的标准化