首页> 外文OA文献 >Effect of Ethylene Treatment on the Occurrence of Bitterness and the Production of a Bitter Compound in Different Tissue of Partially Processed Carrot

【2h】

Effect of Ethylene Treatment on the Occurrence of Bitterness and the Production of a Bitter Compound in Different Tissue of Partially Processed Carrot

机译：乙烯处理对部分加工红萝萝卜不同组织中苦味的发生的影响及苦化合物的影响

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Kazuhiro ABE; Koichi YOSHIMURA; Toru TAKAHASHI; Kazuo CHACHIN;
展开▼
作者单位

展开▼
年度 1997
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Quantitative Studies and Sensory Analyses on the Influence of Cultivar,Spatial Tissue Distribution,and Industrial Processing on the Bitter Off-Taste of Carrots (Daucus carota L) and Carrot Products [J] . Andreas Czepa, Thomas Hofmann Journal of Agricultural and Food Chemistry . 2004,第14期

机译：品种，空间组织分布和工业加工对胡萝卜（Daucus carota L）和胡萝卜产品的苦味的影响的定量研究和感官分析
2. Effect of ethylene and 1-methylcyclopropene on bitter compounds in carrots (Daucus carota L.). [J] . Kramer M, Bufler G, Ulrich D, Postharvest Biology and Technology . 2012,第Null期

机译：乙烯和1-甲基环丙烯对胡萝卜（胡萝卜）中苦味化合物的影响。
3. Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots (Daucus carota l.) and carrot puree [J] . Czepa A., Hofmann T. Journal of Agricultural and Food Chemistry . 2003,第13期

机译：化合物的结构和感官表征，导致胡萝卜（胡萝卜）的浓郁异味
4. Use of a new xanthohumol-rich hop product in the brewhouse – fate of xanthohumol during beer production and influence of non specific hop compounds on the bitterness of beer [C] . Georg Stettner, Frank-Jürgen Methner, Martin Biendl EBC congress;Dublin 2003 . 2003

机译：在啤酒厂中使用富含黄腐酚的新型啤酒花产品–啤酒生产过程中黄腐酚的命运以及非特定啤酒花化合物对啤酒苦味的影响
5. Hop Bittering Compounds During Brewing. [D] . Golston, Aaron Michael. 2012

机译：酿造过程中啤酒花苦味化合物。
6. Effects of ethylene oxygen on production of a bitter compound by carrot roots [O] . Bruce C. Carlton, C. E. Peterson, N. E. Tolbert 1961

机译：乙烯和氧对胡萝卜根产生苦味化合物的影响
7. Studies on Physiological and Chemical Changes of Partially Processed Carrot-Part VI. Effects of Cutting Direction, Ethylene Treatment, and Low O2 and/or High CO2 of Atmosphere on the Appearance, Occurrence of Bitterness, and Changes of Sugar Contents in Partially Processed Carrot during Holding. [O] . Koichi YOSHIMURA, Toru TAKAHASHI, Kazuhiro ABE, 1996

机译：部分加工红萝卜部分VI的生理化学变化研究。切割方向，乙烯处理和低O2和/或高二氧化碳的影响在持有期间部分加工的胡萝卜出现，发生苦味的出现，发生糖含量的变化。
8. Taste Thresholds to Bitter Compounds During a Submarine Patrol. [R] . Nesson, J. W., Shiller, W. R. 1968

机译：在潜艇巡逻期间品尝苦味化合物的阈值。

Effect of Ethylene Treatment on the Occurrence of Bitterness and the Production of a Bitter Compound in Different Tissue of Partially Processed Carrot

著录项

引文网络

相似文献

相关主题

期刊订阅