Keywords: ترکیبات طعم لاغر; Soy sauce; Reduced-salt moromi fermentation; Starter cultures; Volatile flavor compounds; Biogenic amines;
مقالات ISI ترکیبات طعم لاغر (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: ترکیبات طعم لاغر; Mixed starter; Chinese rice wine; Volatile flavor compounds; Brewing stage; SPME-GC-MS;
Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine
Keywords: ترکیبات طعم لاغر; Gingko wine; Volatile flavor compounds; GC-MS; Total polyphenolic content; Antioxidant capacities;
Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation
Keywords: ترکیبات طعم لاغر; Salt-tolerant yeasts; Soy sauce; Zygosaccharomyces rouxii; Pichia guilliermondii; Volatile flavor compounds; Moromi medium
The effect of alkalization on the bioactive and flavor related components in commercial cocoa powder
Keywords: ترکیبات طعم لاغر; Cocoa powder; Theobroma cacao; Alkalization; Bioactive compounds in foods; Bioactive non-nutrient; Volatile flavor compounds; Polyphenol; Food analysis; Food composition;
Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured ham
Keywords: ترکیبات طعم لاغر; Dry cured ham; Phosphine; Methyl bromide; Volatile flavor compounds; Triangle test
Sulfuryl fluoride fumigation effects on the safety, volatile composition, and sensory quality of dry cured ham
Keywords: ترکیبات طعم لاغر; Dry cured ham; Sulfuryl fluoride; Methyl bromide; Fluoride; Volatile flavor compounds
Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction
Keywords: ترکیبات طعم لاغر; Headspace solid-phase microextraction; Equilibrium headspace analysis; Volatile flavor compounds; Soursop; Response-surface model
Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham
Keywords: ترکیبات طعم لاغر; American dry-cured ham; Sensory descriptors; Consumer acceptability; Volatile flavor compounds
Analysis of volatile compounds in fresh healthy and diseased peppers (Capsicum annuum L.) using solvent free solid injection coupled with gas chromatography-flame ionization detector and confirmation with mass spectrometry
Keywords: ترکیبات طعم لاغر; Pepper; Infection; SFSI; Volatile flavor compounds; Indole compounds