机译:炎症过程中亚洲茉莉和白花亚洲茉莉的比较
Department of Food Science Gyeongnam National University of Science and Technology ~CJ Cheiljedang CJ Food Research Institute;
Department of Food Science Gyeongnam National University of Science and Technology ~CJ Cheiljedang CJ Food Research Institute;
Department of Food Science Gyeongnam National University of Science and Technology ~CJ Cheiljedang CJ Food Research Institute;
Asiatic jasmine; white-flower Asian jasmine; sensory properties; electronic tongue; electronic nose;
机译:炎症过程中亚洲茉莉和白花亚洲茉莉的比较
机译:即时大米加工的发展:大米蒸煮方法对工业微波炉烘干茉莉即食大米品质的影响
机译:亚洲柑橘木耳对橙茉莉的行为分析
机译:亚洲柑橘蛋白的更新和管理,橙茉莉(Sternorrhyncha:Psyllidae)的亚洲柑橘蛋白
机译:在柑橘和橙色茉莉的叶和根组织中检测亚洲假丝酵母。
机译:茉莉花红米粉替代品对米粉特性和面条品质的影响
机译:吲哚和凝胶酸对亚洲茉莉(七孢素×Asiaticum)和vinca(Vinca×MOSS)的用水和生长的影响
机译:燃料质量/加工研究。第一卷概述和结果(从化石燃料源到电力和可接受的废气的约600条可行路径的比较)