Sökresultat - "Aroma components"

Effect of storage methods on physicochemical properties and volatile aroma components of brown sugar: Effect of storage methods on physicochemical properties and volatile aroma components of brown sugar

Wang, Zhi-Neng^{Aff1, Aff2}, Yang, Liu^{Aff1, Aff2}, Yang, Ting^{Aff1, Aff2}, Hui, Fu-yi^{Aff1, Aff2}, Shang, Shi-Xiong^{Aff1, Aff2}, Shen, Shi-Yan^{Aff1, Aff2, IDs11694025033093_cor1}, Ying, Xiong-Mei^{Aff1, Aff2, IDs11694025033093_cor2}

Effect of glycerol addition and heating rate on the thermal release behavior of cigar tobacco

Liang, Miao, Wang, Yiqun, Dai, Shuiping, Hong, Liu, Li, Ruili, Xu, Zhenyu, Su, Jiakun^{Aff2, IDs13399024054847_cor1}, Zhang, Junsong^{Aff1, IDs13399024054847_cor2}

Application of ultrasonic pretreatment on fermentation of jujube juice by Lactobacillus plantarum: investigation on physicochemical and volatile aroma components

Zhang, Lihua^{Aff1, Aff2, IDs11694024030076_cor1}, Chen, Yunli, Lan, Xueyi, Zong, Wei^{Aff1, Aff2}, Wang, Xiaoyuan^{Aff1, Aff2}

Antioxidant Activity of Fermented Foods and Food Microorganisms

Seo, Myung-Ji

application/octet-stream

Changes in microbial composition during flue-cured tobacco aging and their effects on chemical composition: a review

Yangyang Yu, Yongfeng Yang, JiaTao Jia, Hang Zhou, Yao Qiu, Mengyao Sun, Hongli Chen

electronic resource

Visa

Establishment and application of a method for determination of trace volatile aroma components in sauce-flavor Baijiu

WANG Jinlong, ZHU Xiaochun, YOU Xiaolong, TIAN Dongwei, LU Lunwei, HU Jianfeng

electronic resource

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Ultrasound-assisted enzymatic hydrolysis of tobacco leaf scraps for enhanced utilization of aromatic components

Zhao, Mengxing, Liu, Yingying^{Aff1, IDs1339902203326y_cor2}, Yin, Peipei, Wu, Shijie, An, Xingye, Qin, Tong, Liu, Hongbin^{Aff1, IDs1339902203326y_cor7}

HS-SPME-GC-MS Coupled with OAV to Evaluate the Aroma of Flowery Black Tea Made from Oolong Tea Varieties

Jingyang YANG, Yuanquan CHEN, Xianzhi LIANG, Mingshi WANG, Yanfei LUO, Xiaomin QIN, Chunwen LIAO, Hongying WU

electronic resource

Visa

Analysis of Aroma Composition in Pu-erh Ripen Tea with Different Producing Areas and Storage Durations

Hongyan YANG, Yuqi HE, Miao NIU, Xiongyu LI, Yawen XU, Fangkun ZHANG, Jiahua LI

electronic resource

Visa

Establishment of Sensory Evaluation Method for Wolfberry Tea and Exploration of the Main Characteristic Aroma Substances

Yuanchao LI, Qinji LI, Yuqiong GUO, Zhilong HAO, Shan JIN

electronic resource

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Nutrient evaluation and flavor substance analysis of 6 kinds of commercial fermented glutinous rice

HU Bokai, ZHANG Dongya, GONG XiaoHui, XIE Ling

electronic resource

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Enhancing Cabernet Sauvignon wine quality with Merlot improver: A study on flavor and quality impact through various blending techniques

Fangfang Wang, Huan Wang, Qinquan Fu, Xinyi Ma, Min Zhao, Yinqi Liu, Kaiwen Liu, Bin Wang, Xuewei Shi

electronic resource

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Effects of Different Tea Varieties on the Quality of Enshi Yulu Tea

WANG Huanhuan, QIN Muxue, HU Xingming, YUAN Liping, QIN Xinxue, YU Zhi, ZHENG Shibing, ZHANG Qiang, NI Dejiang, CHEN Yuqiong

electronic resource

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Analysis of Aroma Characteristics of Traditional and Wild Dianhong Congou Black Tea

Miao NIU, Xiongyu LI, Hongyan YANG, Yuqi HE, Yawen XU, Jiahua LI

electronic resource

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Physicochemical Characterization, Antioxidant Activity and Aroma Analysis of Goat's Milk Wine Fermented with Mixed Lactic Acid Bacteria and Yeasts

Xiang JI, Caiyun WU, Hongjie LEI

electronic resource

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Changes in the quality and antioxidant capacity of Msalais during storage

Lu Li, Panpan Chen, Kailong Yang, Yunfeng Pu

electronic resource

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Effects of Catalase and/or Polyphenol Oxidase on the Aroma Quality of Instant Baiyaqilan Tea Powder

LIU Xieyuan, MA Ying, ZENG Qi, WENG Shuyi, LI Lijun, NI Hui,,, CHEN Feng

electronic resource

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Study on volatile compounds in fermented grains of light-flavor Niulanshan Erguotou Baijiu

YU Meili, WENG Yuxi, YANG Yan, ZHANG Pei, WANG Ying, HAO Wenjun, ZHANG Jinglin

electronic resource

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Aroma components analysis of 'Gongniang No. 1' rose wine and distilled spirits from Weifang area of Shandong province

DING Wenhui, WANG Yilu, SHEN Huijie, ZHAO Zhichao

electronic resource

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Optimization of fermentation process and analysis of volatile aroma components of roselle-pomegranate compound fruit wine

WANG Yu, YAO Xin, XU Jiajun, TU Yong

electronic resource

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