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机译:不同治疗对鱼类汤鱼腥味的影响
Beijing Technol &
Business Univ Dept Food &
Chem Engn Beijing Peoples R China;
Beijing Technol &
Business Univ Dept Food &
Chem Engn Beijing Peoples R China;
Beijing Technol &
Business Univ Dept Food &
Chem Engn Beijing Peoples R China;
Beijing Technol &
Business Univ Dept Food &
Chem Engn Beijing Peoples R China;
Hunan Jiapinjiawei Biotechnol Co Ltd Changde Hunan Peoples R China;
Hunan Jiapinjiawei Biotechnol Co Ltd Changde Hunan Peoples R China;
Fishy odor; off-odor; sensory evaluation; solid-phase micro-extraction (SPME); gas chromatography-olfactometry-mass spectrometry (GC-O-MS);
机译:不同治疗对鱼类汤鱼腥味的影响(第27卷,PG 722,2018)
机译:具有先进治疗的全规模饮用水处理厂中霉品,腐败,化学,草,鱼类气味和相应气味的变异与缓解
机译:Myofibrillar蛋白的容量吸附特征性鱼类 - 气味化合物:浓度,温度,离子强度,pH和酵母葡聚糖的影响
机译:饮用水中鱼/沼泽/草鱼气味的氧化和吸附
机译:醋处理对有鳍鱼的可检测性和致敏性的影响。
机译:三种骨髓提取物对不同治疗方法对鸡汤味的影响
机译:White Leghorn Hens提供过量的胆碱,菜籽粕或鱼粉产生腥味的异味鸡蛋