首页> 外文OA文献 >Variation in the Chemical constituents, hardness and acceptability of pickled scallions according to preparation method.

【2h】

Variation in the Chemical constituents, hardness and acceptability of pickled scallions according to preparation method.

机译：根据制备方法的化学成分，硬度和酸性葱的可接受的变化。

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
Seiko OKUDA; Ichiko KOTANI; Yuki INOUE; Etsuko OKAWARA; Akiko MIYANAKA; Fumiko KATSUKI;
展开▼
作者单位

展开▼
年度 1989
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. Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches [J] . Ye Zi, Shang Zhixun, Li Meiqi, Food research international . 2020,第Nova期

机译：评价酸品中国辣椒（Paojiao）的生理化学和芳香品质及其对消费者可接受性的影响，通过使用目标和未确定多变量方法
2. DFT-based chemical reactivity indices in the Hartree-Fock method. II. Fukui function, chemical potential, and hardness [J] . Balawender R, Geerlings P The Journal of Chemical Physics . 2005,第12期

机译：Hartree-Fock方法中基于DFT的化学反应性指数。二。福井功能，化学势和硬度
3. DFT-based chemical reactivity indices in the Hartree-Fock method. II. Fukui function, chemical potential, and hardness [J] . Balawender R, Geerlings P The Journal of Chemical Physics . 2005,第12期

机译：Hartree-Fock方法中基于DFT的化学反应性指数。二。福井功能，化学势和硬度
4. Effect of Variation in the Chemical Constituents of Wastes on the Co-processing Performance of the Cement Kilns [C] . Ulhas Parlikar, P.S. Bundela, Rahul Baidya International conference on solid waste management . 2017

机译：废弃物化学成分变异对水泥窑加工性能的影响
5. VARIATION OF LOW TEMPERATURE HEAT CAPACITY WITH HARDNESS IN AN ALUMINUM ALLOY. [D] . OTTER, FREDERICK AUGUST, JR. 1959

机译：铝合金中低温热容量随硬度的变化。
6. Effects of Dipping Chicken Breast Meat Inoculated withListeria monocytogenes in Lyophilized Scallion Garlic andKiwi Extracts on Its Physicochemical Quality [O] . Hye-Jin Kim, Joko Sujiwo, Hee-Jin Kim, 2019

机译：鸡胸肉接种鸡胸肉的效果。冻干葱大蒜和猕猴桃提取物的理化品质
7. Quantitative Determination of Four Constituents of Tinospora sps. by a Reversed-Phase HPLC-UV-DAD Method. Broad-Based Studies Revealing Variation in Content of Four Secondary Metabolites in the Plant from Different Eco-Geographical Regions of India [O] . S. M. Ahmed, L. R. Manhas, V. Verma, 2006

机译：锡孢子SPS四种成分的定量测定。通过反相HPLC-UV-DAD方法。基于广泛的研究揭示了来自印度不同生态地区植物中的四种次级代谢产物含量的变化
8. Preparation and properties of Y-124 superconductor made by a chemical precipitation method. [R] . Laquer, H. L., Gaines, J. R., Brainard, S., 1990

机译：化学沉淀法制备Y-124超导体的制备及性能。

Variation in the Chemical constituents, hardness and acceptability of pickled scallions according to preparation method.

著录项

引文网络

相似文献

相关主题

期刊订阅