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Prosek dessert wines produced from dried grapes of two native Croatian varieties, one white and one red, had complex volatile compositions. Various categories of volatile compounds were identified usi...
The effect of malolactic fermentation (MLF) on the flavour quality of cider was examined. Leuconostoc mesenteroides subsp. mesenteroides Z25 was used to start MLF taking place at 25°C for 12 days afte...
Carrots stored under snowy ground from 98/12/7 to 99/4/12 were dug up and sampled each month. Volatile compounds of carrots were isolated and identified by gas chromatography and gas chromatography/ma...
Volatile compounds of shiitake mushroom (Lentinus edodes Sing.) samples were extracted by solid phase microextraction (SPME) and then analyzed by GC and GC-MS. Fresh shiitake contained very low level ...
A mixture of soybean oil and glycine was heated at different temperatures for different periods. The volatile compounds produced were extracted by solid phase microextraction (SPME) and then analyzed ...
Seasonal change of volatile components in Citrus sudachi was monitored by headspace gas-chromatographic analyses. The limonene content increased sharply from 50.87% (unripe sudachi) to 87.23% (over-ri...
We evaluated the volatile compounds of Japanese green tea using GC/O with the original aroma simultaneously input to the sniffing port (OASIS) method in order to determine the relationship between the...
Differences in the aromas of steamed green teas are due to the cultivars, the climate and the production process. We compare the volatile compounds found in steamed green tea of the same cultivar (cv....
The volatile fraction of ninety-eight different vinegars was analysed using a head-space analysis instrument assembled in our laboratory. This instrument is formed by an automatic sample introduction ...
The composition of olive oil volatile components depends on genetic factors, ripening grade of the fruit, fruit storage and processing conditions. Storage of olives in reticular or plastic bags is sti...
Insect honeydew contamination of cotton lint can interfere with carding, roving, and spinning processes at the mill, and thus presents a major concern for the textile industry. Several methods exist f...
Automatic headspace gas chromatography was used to assay volatile compounds in fermented milks, including diacetyl, which is of particular interest because of its aromatic properties. -Acetolactic aci...
Black mould of onion is caused by the fungus Aspergillus niger van Tieghem. High incidence of black mould has caused major marketing problems. Not only is the value of the product reduced, but also s...
The purpose of this work was to study the effect of roasting temperature on the production of volatile compounds in Chinese-style pork jerky. The pork jerky was roasted by far-infrared grill at 150...
Volatile compounds in the headspace gas of light and deep roasted sesame seed oil were analyzed by gas chromatography and gas chromatography-mass spectrometry. The present method resulted in good repr...

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