风味物质,flavor compounds英语短句,例句大全

风味物质,flavor compounds
1)flavor compounds风味物质
1.Studies on the fermentation properties of HL and HS and flavor compounds in yughourt produced by HL and HS;新型酸奶发酵菌种及风味物质的研究

英文短句/例句

1.Research on Flavor Components of Jinhua Ham and Preparation of Its Flavoring Base;金华火腿风味物质研究及其风味基料的研制
2.Studies on the Flavor Components and Flavor Adjustment of Fermented Chili Products;发酵辣椒的风味物质和风味调配技术研究
3.Analysis in volatile flavor components of fermented shrimp flavoring发酵型虾风味料的挥发性风味物质分析
4.GC-MS Analysis of Volatile Components in Chinese Cabbages大白菜风味物质的气相色谱-质谱分析
5.Establishment of Analytical Technique System and Study on Key Flavor Substances of Chinese Fen-flavor Liquor中国清香型汾酒风味物质剖析技术体系及关键风味物质研究
6.Studies on Oyster's Flavor and Production of the Flavoring;牡蛎中风味物质的研究及调味料的制备
7.Analysis and Control of Volatile Flavor Compounds in Fresh Milk;保鲜乳挥发性风味物质的分析与调控
8.Study on the Rules of the Flavor Components Changes of Wine Grape;酿酒葡萄中风味物质的变化规律研究
9.Effects of Nitrogen, Phosphorus and Potassium Application on Flavor Compounds of Fresh Tomato Fruits;氮、磷和钾营养对番茄风味物质的影响
10.Study on Processing Technology and Volatile Compounds of Pork Cured with Sweet Soybean Paste;酱肉加工工艺及挥发性风味物质研究
11.Research progress of flavor components in fermented Capsicum annuum发酵辣椒中主要风味物质的研究进展
12.Analysis of the Volatile Compounds of Cantonese Sausage by HS-GC-MS广式腊肠风味物质成分的HS-GC-MS分析
13.Volatile Flavor Composition of Boletus luridus Schaeff.: Fr.褐黄牛肝菌挥发性风味物质组成研究
14.A Study on Brewing Techniques and Flavor Substances of High Quality Apple Vinegar;优质苹果醋酿造技术及主要风味物质研究
15.Studies of the Inheritance and Costituents of Flavor in Apricot (Armeniaca Vulgaris L.)杏果实风味物质的组成及其遗传特性的研究
16.Studies on the Volatile Flavor Compounds of Moon Cakes Containing California Almond Flour美国加州杏仁月饼挥发性风味物质研究
17.Study on Allyl Isothiocyanate (AITC), a Pungent Flavor Substance in Food;食用辛辣风味物质异硫氰酸烯丙酯（AITC）的研究
18.Quantitative Analysis and Comparing of Volatile Flavor Compounds of Oriental Melons and Muskmelons;薄皮和厚皮甜瓜挥发性风味物质的分析比较

相关短句/例句

flavor[英]['fleiv?][美]['flev?]风味物质
1.Determination of flavor substances in processed cheese by SPME—GC/MS;SPME—GC/MS测定再制干酪中的风味物质
2.Developments on porous carbohydrate food ingredients for use in flavor encapsulation;多孔碳水化合物食品配料在风味物质微胶囊化中的应用
3)flavor substance风味物质
1.Research on flavor substances in milk and milk products;乳及其制品中风味物质的研究进展
2.Study on analyzing the flavor substance in beer by fingerprint spectrum;指纹图谱应用于啤酒风味物质分析的研究
3.Effect of different pressure on the formation of flavor substance in beer fermentation压力对啤酒风味物质的影响
4)flavor substances风味物质
1.Analysis and evaluation of flavor substances in two oceanic arthropod;两种海洋节肢动物风味物质的分析与评价
2.Determination of flavor substances in oyster by SPME;固相微萃取(SPME)技术分析牡蛎肌肉中风味物质
3.This articale summarise the main research progress of analysis technique for flavor substances in food in recent years.食品风味物质对食品性质产生重要的影响,综述近几十年来食品风味分析技术的研究进展。
5)flavoring substances风味物质
1.The flavoring substances contents of fruit beer were measured by headspace sampling and small-bore capillary column GC.利用顶空进样、小口径毛细管柱气相色谱法测定果啤风味物质的含量。
2.The changes of flavoring substances of Fen-Luzhou-flavor liquor during the storage period were studied and the analytic results were as follows:①during liquor aging period, with the extension of storage period, total acid content and total ester content decreased by 1.对凤兼浓酒在贮存期风味物质的变化情况进行了分析。
3.During Luzho-flavor liquor distillation, the change process and the di stilling rules of main flavoring substances and alcohol in steamer and especiall y the effects of the height of fermented grains layer on liquor distillation wer e studied.通过对浓香型白酒蒸馏过程中甑内乙醇和主要风味物质变化过程以及馏出规律的研究,重点就醅层高度对蒸馏效果的影响进行探索研究。
6)flavor compound风味物质
1.Study on flavor compounds in milk fermented by Lactococcus lactis ssp. Lactis biovar diacetylactis乳酸乳球菌乳亚种丁二酮变种发酵乳风味物质研究
2.In this paper,such technologies as solid-phase micro-extraction(SPME),simultaneous steam distillation-extraction(VSDE) and direct solvent extraction(DSE) were employed to separate and concentrate the volatile flavor compounds in high-salt liquid state-fermented soy sauce,and the extracts were identified by means of gas chromatography-mass spectrometry(GC-MS).分别采用固相微萃取(SPME)、同时蒸馏萃取(VSDE)和直接溶剂萃取(DSE)法对高盐稀态酱油挥发性风味物质进行分离、浓缩,并利用气质联用色谱(GC-MS)对其挥发性风味物质进行鉴定。
3.The traditional soybean pastes have obviously higher concentration than commercial soybean pastes in the important flavor compounds such as lactic acid and amino-acid nitrogen.感官评定结果显示,传统豆酱香味浓郁,味道鲜美,在香气和滋味上要优于商品豆酱;养分分析结果显示,4种豆酱均形成较丰富的养分和风味物质,而传统豆酱中氨基酸含量、乳酸含量等重要风味物质显著高于商品豆酱;商品豆酱可溶性糖含量约为总干物质的一半,超过传统豆酱的2倍,而且含盐量与含水量稳定;DGGE分析结果显示,山东豆酱、延吉豆酱与天源酱园商品豆酱细菌条带较多并分布相近,主要优势细菌为未培养细菌(uncultured bacteria,99%)、乳酸乳球菌(Lactococcus lactis,100%)、地衣芽孢杆菌(Bacillus licheniformis,98%);龙菲商品豆酱主要优势菌为乳酸乳球菌(Lactococcus lactis,100%)和短小芽孢杆菌(Bacillus pumilus,100%)。