机译:不同发酵和储存时间的虾酱味的风味特征
Bohai Univ Fresh Food Storage &
Proc Technol Res Inst Liaoni Natl &
Local Joint Engn Res Ctr Storage Proc &
Sa Coll Food Sci &
Engn Jinzhou 121013 Liaoning Peoples R China;
Bohai Univ Fresh Food Storage &
Proc Technol Res Inst Liaoni Natl &
Local Joint Engn Res Ctr Storage Proc &
Sa Coll Food Sci &
Engn Jinzhou 121013 Liaoning Peoples R China;
Bohai Univ Fresh Food Storage &
Proc Technol Res Inst Liaoni Natl &
Local Joint Engn Res Ctr Storage Proc &
Sa Coll Food Sci &
Engn Jinzhou 121013 Liaoning Peoples R China;
Bohai Univ Fresh Food Storage &
Proc Technol Res Inst Liaoni Natl &
Local Joint Engn Res Ctr Storage Proc &
Sa Coll Food Sci &
Engn Jinzhou 121013 Liaoning Peoples R China;
Bohai Univ Fresh Food Storage &
Proc Technol Res Inst Liaoni Natl &
Local Joint Engn Res Ctr Storage Proc &
Sa Coll Food Sci &
Engn Jinzhou 121013 Liaoning Peoples R China;
Jinzhou Bijiashan Food Co Ltd Jinzhou 121013 Liaoning Peoples R China;
shrimp sauces; Flavor; Electronic nose/tongue; Free amino acid; Gas chromatography-mass spectrometry;
机译:不同发酵和储存时间的虾酱味的风味特征
机译:使用不同半发酵时间加工乌龙茶的风味特征和化学成分
机译:发酵前金枪鱼内脏的贮藏条件对发酵过程中鱼露化学,物理和微生物变化的影响
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机译:传统酱汁类型和储存时间对品质的影响腌制腌制猪肉的特性货架期和风味成分。Sous Vide方法
机译:传统酱型和储存时间对SUS玻璃培养猪肉质量特征,保质期和风味化合物的影响
机译:确定包装活性炭中最佳特性的研究,以消除贮藏期间的'辐射风味',