12 results on '"Zhu, Jiancai"'
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2. Identification of key aromas of grapefruit juice and study of their contributions to the enhancement of sweetness perception
3. Characterization of the key aroma compounds in three world-famous black teas
4. Evaluation of the Perceptual Interaction Among Sulfur Compounds in Durian by Feller’s Additive Model and Odor Activity Value
5. Evaluation of the Interaction Between Esters and Sulfur Compounds in Pineapple Using Feller’s Additive Model, OAV, and Odor Activity Coefficient
6. Identification of key aromas of Chinese muskmelon and study of their formation mechanisms
7. Characterization of aroma-active compounds and perceptual interaction between esters and sulfur compounds in Xi baijiu
8. Impact of sensory interactions among volatile compounds of juice of Red Delicious apples
9. Characterization of the key aroma compounds in peach by gas chromatography–olfactometry, quantitative measurements and sensory analysis
10. Optimization of Headspace Solid-Phase Micro-Extraction and Its Application in Analysis of Volatile Compounds in Cherry Tomato by Gas Chromatography
11. Use of Stir Bar Sorptive Extraction and Thermal Desorption for Gas Chromatography-Mass Spectrometry Characterization of Selected Volatile Compounds in Chinese Liquors
12. Contribution of chicken base addition to aroma characteristics of Maillard reaction products based on gas chromatography-mass spectrometry, electronic nose, and statistical analysis
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