机译:用比较香气提取物稀释分析,定量测量,芳香添加和遗漏研究,表征术术造成麦田型百九的泡菜异味。
Jiangnan Univ Key Lab Ind Biotechnol State Key Lab Food Sci &
Technol Minist Educ Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ Key Lab Ind Biotechnol State Key Lab Food Sci &
Technol Minist Educ Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ Key Lab Ind Biotechnol State Key Lab Food Sci &
Technol Minist Educ Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ Key Lab Ind Biotechnol State Key Lab Food Sci &
Technol Minist Educ Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ Key Lab Ind Biotechnol State Key Lab Food Sci &
Technol Minist Educ Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ Key Lab Ind Biotechnol State Key Lab Food Sci &
Technol Minist Educ Wuxi 214122 Jiangsu Peoples R China;
Moutai-aroma type Baijiu; off-odor; comparative aroma extract dilution analysis; odor activity value; aroma addition; omission test;
机译:用比较香气提取物稀释分析,定量测量,芳香添加和遗漏研究,表征术术造成麦田型百九的泡菜异味。
机译:通过应用香气提取物稀释分析,定量测量,香气重组和遗漏/添加实验来表征梅兰春芝麻风味白酒中的关键香气化合物
机译:对比较香气提取物稀释分析,定量测量,香气重组和遗漏研究表征年龄稻葡萄酒的关键芳香化合物
机译:通过气相色谱-比色法定量测量香气重组和遗漏测试表征马赛兰葡萄酒中的主要香气化合物
机译:3methylindole的表征作为碱基碱基类型的泥状异味源的源