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Some carbonyl compounds and free fatty acid composition of Afyon Kaymagı (clotted cream) and their effects on aroma and flavor

机译：一些羰基化合物和afyonKaymagı（凝结霜）的游离脂肪酸组成及其对香气和香味的影响

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Şenel, E.;
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1. Some carbonyl compounds and free fatty acid composition of Afyon Kaymag? (clotted cream) and their effects on aroma and flavor [J] . E. ?enel Grasas y aceites . 2011,第4期

机译：Afyon Kaymag的一些羰基化合物和游离脂肪酸组成（凝结的奶油）及其对香气和风味的影响
2. Some carbonyl compounds and free fatty acid composition of Afyon Kaymagi (clotted cream) and their effects on aroma and flavor [J] . E. Senel Grasas y Aceites: International Journal of Fats and Oils . 2011,第4期

机译：Afyon Kaymagi（凝结霜）的一些羰基化合物和游离脂肪酸组成及其对香气和风味的影响
3. Proximate composition and profiles of free amino acids, fatty acids, minerals and aroma compounds in Citrus natsudaidai peel [J] . Matsuo Yu, Miura Larissa Akari, Araki Tetsuya, Food Chemistry . 2019,第MAYa1期

机译：夏大岱柑皮中游离氨基酸，脂肪酸，矿物质和香气化合物的近邻组成和特征
4. Effect of the Fatty Acid Composition and Flavor Compound of Butter Oil by Palatase 20,000L Catalysis [C] . Zhidong Liu, Hongliang Huang, Yun Deng, International conference on agricultural engineering and food engineering . 2012

机译：20,000 L催化酶对黄油脂肪酸组成和风味物质的影响。
5. Measuring the effects of food composition on flavor release using the retronasal aroma simulator and solid phase microextraction. [D] . Deibler, Kathryn Diane. 2001

机译：使用鼻后香气模拟器和固相微萃取法测量食品成分对风味释放的影响。
6. Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation [O] . Pei-Tong Liu, Chang-Qing Duan, Guo-Liang Yan 2019

机译：红酒发酵过程中不同不饱和脂肪酸对啤酒酵母和香气化合物发酵性能的影响比较
7. Some carbonyl compounds and free fatty acid composition of Afyon Kaymagı (clotted cream) and their effects on aroma and flavor [O] . Şenel, E. 2011

机译：一些羰基化合物和afyonKaymagı（凝结霜）的游离脂肪酸组成及其对香气和香味的影响

Some carbonyl compounds and free fatty acid composition of Afyon Kaymagı (clotted cream) and their effects on aroma and flavor

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