机译:汉元和汉城油炸辣椒(Zanthoxylum Bungeanum)油的特征
Beijing Technol &
Business Univ Beijing Key Lab Flavor Chem Beijing 100048 Peoples R China;
Beijing Technol &
Business Univ Beijing Key Lab Flavor Chem Beijing 100048 Peoples R China;
China Agr Univ Beijing Adv Innovat Ctr Food Nutr &
Human Hlth Coll Food Sci &
Nutr Engn Beijing 100083 Peoples R China;
Beijing Technol &
Business Univ Beijing Key Lab Flavor Chem Beijing 100048 Peoples R China;
Beijing Technol &
Business Univ Beijing Key Lab Flavor Chem Beijing 100048 Peoples R China;
Beijing Technol &
Business Univ Beijing Key Lab Flavor Chem Beijing 100048 Peoples R China;
pepper (Zanthoxylum bungeanum Maxim.) oil; aroma extract dilution analysis; odor activity value; aroma recombination and omission; chirality;
机译:汉元和汉城油炸辣椒(Zanthoxylum Bungeanum)油的特征
机译:不同煎炸温度对油炸山辣椒香气谱的影响(Litsea Cubeba(Lour。)。)油和其关键气味的特征
机译:用于萃取Sanshool酰胺化合物的分子印迹聚合物的制备和表征,然后从番茄油树脂中分离出来的中国刺灰(ZanthoxylumBungeanum)
机译:Zanthoxylum籽油脱色调查
机译:回收Sandhill湿地关键绩效措施的特点:在Athabasca油砂区域实现湿地回收成功的影响
机译:贮藏条件对油炸辣椒风味稳定性的影响(ZanthoxylumBungeanum)油
机译:红辣椒(Zanthoxylum Bungeanum Maxim.)叶提取物对盐酸银鲤鱼挥发性香精化合物的影响