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- During final fermentation in the aging process, flavoring compounds accumulate and influence the bouquet of the wine. 在陈酿过程中的最终发酵阶段,会积聚一些风味化合物并影响到葡萄酒的芳香。
- Molecules of meat flavoring compounds all contain the structural unit ,where X is O or S. 这些肉香味含硫化合物都含有相同的分子骨架,式中X为O或S。
- The garlic flavoring was compounded finally with allyl trisulfide, allyl tetrasulfide and other sulfur containing flavor compounds. 以合成的二烯丙基三硫、二烯丙基四硫和其他的含硫香料为原料,调配出了大蒜香精。
- The garlic flavoring was compounded finally with allyl trisulfide, ally1 tetrasulfide and other sulfur containing flavor compounds. 以合成的二烯丙基三硫、二烯丙基四硫和其他的含硫香料为原料,调配出了大蒜香精。
- Volatile flavor compounds in mustard oil, wasabi, and "Chongcai" leaf mustard were investigated by SPME/GC/MS. 利用固相微萃取/气相色谱/质谱(SPME/GC/MS)联用技术对芥末油、青芥辣、冲菜的挥发性风味成分进行了研究。
- Phenolics: Tannins, color pigments and flavor compounds originating in the skins, seeds and stems of grapes. 酚类物质: 来自葡萄皮,种子和葡萄茎的单宁,色素和芳香混合物。
- Volatile flavor compounds development,resulted form Maillard reaction,positively correlated with FAA and temperature in the processing. 来自于Maillard反应的挥发性风味物质与温度提高和FAA的显著增加呈正相关。
- The flavor compounds from lactose fermentation, proteolysis and lipolysis, and the effect of some factors on flavor development were mainly discussed. 本文主要就干酪成熟过程中来源于乳糖代谢、蛋白质分解、脂肪酶解的风味化合物及影响风味形成的多种因素作了概述。
- The special volatile flavor compounds are: dimethyl disulfide, dimethyl trisulfide, methylthio dimethyl trisulfide, 1,2, 4-trithiolane and len... 其中以含硫的的杂环化合物最为重要,他们是香菇风味最重要的组成部分。
- With the help of simultaneous distillation-extracter(SDE), the extracted volatile flavor compounds GC-MS assay of the Lentinous edodes. 采用水蒸汽蒸馏法提取香菇中挥发性成分,然后用色谱/质谱联用分析鉴定,用GC/MS总离子流色谱峰面积进行分析其风味成分。
- Flavouring Technology Separation of meat flavoring compound 模拟肉香体系建立及肉香化合物分离
- Parsley is used for flavoring food. 欧芹常用来给食品调味。
- The special volatile flavor compounds are: dimethyl disulfide, dimethyl trisulfide, methylthio dimethyl trisulfide, 1, 2, 4-trithiolane and lenthionine. 其中二甲基二硫醚、二甲基三硫醚、甲硫基二甲基三硫醚、1,2,4-三硫杂环戊烷、香菇精是香菇的特征风味成分。
- Free-amino acid(FAA)accumulation and its correlations with temperature,NaCl content as well as tradition flavor compounds were studied in Jinhua ham processing. 通过对金华火腿传统加工过程中游离氨基酸 (FAA)和挥发性风味物质的分析 ,研究确定FAA的形成变化与温度条件、NaCl含量及其传统特色风味的相关性。
- Known as Vin-Gris, this wine is made by bleeding juice before contact with the skins, leaving behind color and more robust flavor compounds associated with skin contact. 只用与果皮接触前的殷红果汁,去除果皮多余色素而保留果皮中带有活力而强劲的风味。
- Oxygen enters into many compound bodies. 氧是许多化合物的组成部分。
- The results show: there are eight flavor compounds in Coprinus comatus,and there are sixteen flavor compounds in Coprinus comatus after enzyme hydrolyze.It would increase... 结果表明:鸡腿蘑在酶解之前测出8种风味物质,酶解后共测出16种风味物质,通过酶解可以增加鸡腿蘑中的风味物质的数量。
- Air is a mixture, not a compound of gases. 空气是气体的混合物,不是化合物。
- Add a spoonful of banana flavoring. 加一匙香蕉调料。
- Rose is a plant with compound leaves. 玫瑰是复叶植物。