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机译:热处理对滴毛瘤的营养特性和非挥发性风味组分的影响
Anhui Univ Sch Life Sci Dept Bioengn Hefei 230601 Anhui Peoples R China;
Anhui Univ Sch Life Sci Dept Bioengn Hefei 230601 Anhui Peoples R China;
Anhui Univ Sch Life Sci Dept Bioengn Hefei 230601 Anhui Peoples R China;
Anhui Univ Sch Life Sci Dept Bioengn Hefei 230601 Anhui Peoples R China;
Anhui Univ Sch Life Sci Dept Bioengn Hefei 230601 Anhui Peoples R China;
Anhui Univ Sch Life Sci Dept Bioengn Hefei 230601 Anhui Peoples R China;
Anhui Univ Sch Life Sci Dept Bioengn Hefei 230601 Anhui Peoples R China;
Anhui Univ Sch Life Sci Dept Bioengn Hefei 230601 Anhui Peoples R China;
Anhui Univ Sch Life Sci Dept Bioengn Hefei 230601 Anhui Peoples R China;
Anhui Univ Sch Life Sci Dept Bioengn Hefei 230601 Anhui Peoples R China;
Bio-accessibility; Non-volatile flavor components; Nutritional characteristics; Thermal processing; Tricholoma lobayense;
机译:热处理对毛滴虫营养特性和非挥发性风味成分的影响
机译:热处理大豆酱(Doenjang和Soondoenjang)汤中产生的风味成分及其感官评价的特征
机译:冷压过程对花生油挥发性化合物的影响及特征风味组分的相应分析
机译:野生粒状菌株的生物学特征
机译:热处理橙汁的风味稳定性和异味
机译:蛋白质组学和代谢组学分析可深入了解普通话杂种水果中挥发性和非挥发性风味成分的产生
机译:热处理对滴毛瘤营养特性和非挥发性香料组分的影响
机译:心肺健康影响:pm的半挥发性和非挥发性成分的毒性。