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Academic Journal

Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments.

Authors : Ma, Zhen¹ (AUTHOR) ; Boye, Joyce I.² (AUTHOR); Azarnia, Sorayya² (AUTHOR)

Source: International Journal of Food Properties. 2016, Vol. 19 Issue 10, p2251-2271. 21p.

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Academic Journal

杀菌方式对即食胡萝卜片挥发性风味物质的影响.

Authors : 米瑞芳¹ ; 刘俊梅¹; 胡小松¹

Source: Transactions of the Chinese Society of Agricultural Engineering. May2016, Vol. 32 Issue 9, p264-270. 7p.

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Academic Journal

ＳＰＭＥ-ＧＣ-ＭＳ法分析德州扒鸡挥发性风味成分的条件优化及成分分析

Authors : 王学敬^1,2; 李聪²; 王玉峰²

Source: Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao. 2016, Vol. 39 Issue 3, p495-501. 7p.

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Academic Journal

CHANGES IN PHYSICO-CHEMICAL CHARACTERISTICS AND VOLATILE FLAVOUR COMPONENTS OF DIFFERENT YOGHURT PRODUCTS MADE FROM SOY, PEANUTS AND COW MILK.

Authors : Kpodo, F.¹ ; Afoakwa, E.²; Saalia, K.²

Source: African Journal of Food, Agriculture, Nutrition & Development. Nov2016, Vol. 16 Issue 4, p11278-11294. 17p.

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Academic Journal

大豆酱油电渗析脱盐工艺参数对其脱盐率及品质的影响.

Authors : 张建友¹ ; 王芳¹ ; 周垚¹

Source: Transactions of the Chinese Society of Agricultural Engineering. Sep2016, Vol. 32 Issue 17, p287-293. 7p.

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Academic Journal

Fermentation Kinetics of Rice Syrup, with High Content of Dextrose Equivalent, by Saccharomyces cerevisiae and Characterization of Volatile Compounds from Wine.

Authors : Spinosa, Wilma Aparecida¹ ; dos Santos Júnior, Vitório¹; Galvan, Diego¹

Source: Journal of Food Processing & Preservation. Dec2016, Vol. 40 Issue 6, p1199-1205. 7p.

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فلترة النتائج

Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments.

杀菌方式对即食胡萝卜片挥发性风味物质的影响.

ＳＰＭＥ-ＧＣ-ＭＳ法分析德州扒鸡挥发性风味成分的条件优化及成分分析

CHANGES IN PHYSICO-CHEMICAL CHARACTERISTICS AND VOLATILE FLAVOUR COMPONENTS OF DIFFERENT YOGHURT PRODUCTS MADE FROM SOY, PEANUTS AND COW MILK.

大豆酱油电渗析脱盐工艺参数对其脱盐率及品质的影响.

Fermentation Kinetics of Rice Syrup, with High Content of Dextrose Equivalent, by Saccharomyces cerevisiae and Characterization of Volatile Compounds from Wine.

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فلترة النتائج

Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments.

杀菌方式对即食胡萝卜片挥发性风味物质的影响.

ＳＰＭＥ-ＧＣ-ＭＳ 法分析德州扒鸡挥发性风味成分的条件优化及成分分析

CHANGES IN PHYSICO-CHEMICAL CHARACTERISTICS AND VOLATILE FLAVOUR COMPONENTS OF DIFFERENT YOGHURT PRODUCTS MADE FROM SOY, PEANUTS AND COW MILK.

大豆酱油电渗析脱盐工艺参数对其脱盐率及品质的影响.

Fermentation Kinetics of Rice Syrup, with High Content of Dextrose Equivalent, by Saccharomyces cerevisiae and Characterization of Volatile Compounds from Wine.

ＳＰＭＥ-ＧＣ-ＭＳ法分析德州扒鸡挥发性风味成分的条件优化及成分分析