机译:不同地理起源的绿色咖啡豆(Coffea Arabica L.)的化学和脂肪酸组成的比较
Nanchang Univ State Key Lab Food Sci &
Technol Nanchang 330047 Jiangxi Peoples R China;
Nanchang Univ State Key Lab Food Sci &
Technol Nanchang 330047 Jiangxi Peoples R China;
Nanchang Univ State Key Lab Food Sci &
Technol Nanchang 330047 Jiangxi Peoples R China;
Nanchang Univ State Key Lab Food Sci &
Technol Nanchang 330047 Jiangxi Peoples R China;
Nanchang Univ State Key Lab Food Sci &
Technol Nanchang 330047 Jiangxi Peoples R China;
Nanchang Univ State Key Lab Food Sci &
Technol Nanchang 330047 Jiangxi Peoples R China;
Shenyang Agr Univ Coll Food Sci Shenyang 110866 Peoples R China;
Shenyang Agr Univ Coll Food Sci Shenyang 110866 Peoples R China;
Green coffee beans; Geographical origin; Partial least squares discriminant analysis (PLS-DA); Fatty acid composition; Sucrose;
机译:绿色咖啡(Coffea Arabica L.)豆荚和化学计量型探查埃塞俄比亚的地理起源的脂肪酸GC-MS分析
机译:基因型和环境对咖啡(阿拉伯咖啡)豆脂肪酸谱的影响:对品种和来源化学计量测定的影响
机译:脂肪酸,绿原酸和元素对咖啡(阿拉伯咖啡)品种和生长来源的化学计量判别的功效比较
机译:化学活化法优化咖啡(咖啡豆)废料中活性炭的生产条件
机译:波多黎各咖啡(阿拉伯咖啡)人工林Earth分类结构的特征。
机译:萃取方法对阿拉伯咖啡豆绿咖啡油质的影响:脂产量脂肪酸组成生物活性组分和抗氧化活性
机译:不同地理原产地区绿色咖啡(咖啡阿拉伯和咖啡骨灰)的化学分区和抗氧化能力
机译:埃塞俄比亚西南部咖啡(Coffea arabica L)生产系统中的微生物投入