1) flavor nucleotide
呈味核苷酸
1.
Study on separation of flavor nucleotides by high perfor- mance capillary zone electrophoresis;
呈味核苷酸的高效毛细管区带电泳分离
2.
Research on application of nuclease to promote the flavor nucleotide yield of yeast extract;
核酸酶提高酵母抽提物呈味核苷酸含量的应用研究
2) Flavor nucleotides
呈味核苷酸
1.
Contents of flavor nucleotides such as cytidine monophosphate (CMP), uridine monophosphate (UMP), guanosine monophosphate (GMP), inosine monophosphate (IMP) and adenosine monophosphate (AMP) in Penaeus chinensis meat were determined by reverse-phase high performance liquid chromatography(RP-HPLC).
DAD检测器在260nm处检测,各呈味核苷酸的测定标准曲线在0。
3) flavor nucleotide
味核苷酸
1.
Study on the culture conditions of Flammulina velutipes producing flavor nucleotide by submerged culture;
金针菇深层发酵产呈味核苷酸培养条件的研究
4) flavor amino acid
呈味氨基酸
1.
The results revealed that there was much difference of the total contents of free amino acids,flavor amino acids,essential amino acids and limited amino acids in periopods muscle,abdominal muscle and ovary of Eriocheir sinensis H.
本文对中华绒螯蟹不同部位的游离氨基酸含量和组成进行测定,结果显示:中华绒螯蟹步足肌肉、腹部肌肉和蟹黄这三个部位的游离氨基酸总量、呈味氨基酸总量、必需氨基酸总量和限制性氨基酸总量存在显著差异性。
5) taste
[英][teɪst] [美][test]
呈味
1.
The taste components of the enzymtic hydrolysate of defatted soybean flakes by Alcalase and Flavorzyme were studied.
采用碱性蛋白酶和风味蛋白酶水解豆粕蛋白制备呈味基料,并分析了豆粕酶解液的呈味成分。
2.
The taste characteristics of defatted soybean flake hydrolysates and potential applications in condiments were studied with the aim for industrial application.
研究了豆粕酶解物的呈味特征及其在调味品中的潜在应用。
6) adenyl nucleoside
腺苷酸核苷
补充资料:呈味核苷酸
分子式:暂无
分子量:暂无
CAS号:暂无
性质:暂无
制备方法:暂无
用途:暂无
分子量:暂无
CAS号:暂无
性质:暂无
制备方法:暂无
用途:暂无
说明:补充资料仅用于学习参考,请勿用于其它任何用途。
参考词条