Zobrazeno 1 - 7
of 7
pro vyhledávání: '"characteristic flavor substances"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 7, Pp 281-289 (2024)
Fermentation is a traditional way of fish storage. During the fermentation process, microorganisms in raw materials or the environment can promote the decomposition and utilization of carbohydrates, proteins, and fats through metabolism, thereby gene
Externí odkaz:
https://doaj.org/article/a27e4e4fd58f4648a586dec962824bac
Autor:
WANG Xinhui, HE Feng, LI Ruili, WANG Hanshu, LIANG Miao, ZHANG Yihan, PAN Wenliang, ZHANG Junsong
Publikováno v:
Shipin Kexue, Vol 45, Iss 4, Pp 225-231 (2024)
In this study, headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and gas chromatography-olfactory (GC-O) were applied to identify and analyze the volatile aroma compounds of the ethanol extract of figs. Its ke
Externí odkaz:
https://doaj.org/article/3969b045ed60478ba21a189ff246379f
Publikováno v:
Shipin Kexue, Vol 44, Iss 14, Pp 245-257 (2023)
In order to determine the characteristic flavor of Jingyang Fu brick tea, a national geographical indication product, the volatile compounds of Jingyang Fu brick tea, Anhua Fu brick tea and four other dark teas were analyzed by gas chromatography-ion
Externí odkaz:
https://doaj.org/article/267148d8fce3426d909196950a15d411
Publikováno v:
Shipin Kexue, Vol 44, Iss 14, Pp 134-143 (2023)
The microbial community structure and diversity of Jiang-flavor Daqu (TS, WS, WM, MH and DJ) from different areas of Maotai town were analyzed by using the third-generation nanopore sequencing platform, and its physicochemical indexes and characteris
Externí odkaz:
https://doaj.org/article/da123c75b1034af0a05024272307c230
Autor:
MENG Xiang-ren, GAO Zi-wu, WANG Heng-peng, TU Ming-liang, WU Dan-xuan, GAO Su-min, LIU Zong-zhen
Publikováno v:
Shipin yu jixie, Vol 38, Iss 10, Pp 29-36 (2022)
Objective: In order to evaluate the difference of characteristic flavor intensity between different times of cyclic stewed beef. Methods: The volatile flavor compounds in circulating stewed beef were determined by solid phase microextraction-gas chro
Externí odkaz:
https://doaj.org/article/e594d55050d34283b391fdf32cf052b3
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.