机译:烤可可豆(可可豆)的感官引导分解和味觉活性多酚的结构测定
cocoa beans; astringency; bitter taste; taste dilution analysis; half-tongue test; (+)-N-4 '-hydroxy-(E)-cinnamoyl-L-aspartic acid; (+)-N-3 '; 4 '-dihydroxy-(E)-cinnamoyl-L-aspartic acid; DILUTION ANALYSIS; BLACK TEA; IDENTIFICATION; ASTRINGENCY; BITTERNESS; PROCYANIDINS; POWDER; PROANTHOCYANIDINS; THIOLYSIS; PHENOLICS;
机译:烤可可豆(可可豆)的感官引导分解和味觉活性多酚的结构测定
机译:通过定量研究和感官实验对烤可可豆(可可豆)口味的分子定义
机译:分子感觉科学方法在碱化可可中的应用:非酶C-糖基化flavan-3-ols的结构测定和感觉活性
机译:可可克隆及发酵时间对可可豆(Cacao L.)物理和化学特征的影响
机译:在圣卢西亚对可可豆(可可可可)进行太阳能干燥
机译:定位食品:通过LC-QqQ-MS / MS测定可可产品中的可可壳含量(Theobroma cacao L.)
机译:OBTENÇÃOmUTILIZaÇÃDaENZImapOLIFENOLOXIDasEEXTRaÍDaDEpOLpa DE pINHa(annona squamosa L.)maDURa NO mELHORamENTO DO saBOR DO CaCaU(Theobroma cacao L.)获得和使用从RIpE CUsTaRD appLE(annona squamosa L.)pULp中提取的多酚氧化酶COCOa(Theobroma cacao L.)NIBs改良口味