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机译:毛an(Ranunculus nipponicus var。)精油的特征化学成分和香气活性化合物。日本传统食品中使用的潜水器
Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University (Kindai University), 3-4-1 Kowakae, Higashiosaka-shi, Osaka 577-8502, Japan;
Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University (Kindai University), 3-4-1 Kowakae, Higashiosaka-shi, Osaka 577-8502, Japan;
Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University (Kindai University), 3-4-1 Kowakae, Higashiosaka-shi, Osaka 577-8502, Japan;
Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University (Kindai University), 3-4-1 Kowakae, Higashiosaka-shi, Osaka 577-8502, Japan;
Ranunculus nipponicus var. submersus; essential oil; GC-O; aroma extract dilution analysis (AEDA); odor activity value (OAV);
机译:毛R毛的变种。水下植物,一种淹没的维管束植物,可以从冷水中积极吸收硝酸盐
机译:毛R毛的变种的芽。水下植物,一种淹没的维管束植物,可以从冷水中积极吸收硝酸盐
机译:鹿对濒临灭绝的大型水生植物毛an(Ranunculus nipponicus var)的跨生态系统影响。潜水器
机译:Nisin和Red Ginger精油(Zingiber Officinale Var。rubrum)对食虫病和食物腐败微生物的组合效应
机译:表征精油,发酵fer鱼酱和食用植物中的生物活性化合物,以及使用茉莉酸甲酯(MeJA)和壳聚糖诱导食用植物中的植物化学物质。
机译:商业精油及其成分对食源性病原体和食物变质细菌的抗菌活性
机译:鹿对濒临灭绝的水生植物毛茛属(Ranunculus nipponicus var。)的跨生态系统影响。 submersus