1) reaction flavor
反应香料
2) process flavors
反应型肉味香料
1.
Research and development of process flavors;
反应型肉味香料的研究进展
4) process flavoring
反应香精
1.
Determination of 3,4-benzo[а] pyrene in process flavoring by HPLC;
高效液相色谱法测定反应香精中的3,4-苯并芘
2.
A method for the HPLC determination of 3,4-benzo[a]pyrene(B&P)in process flavoring has been proposed,the pre-treatment and the equipment which influenced the experiment were researched and determined,the pre-treatment was C_(18) SPE column,the extract solvent was methanol;the mobile phase was methanol:water=90:10 with the flow rate at 1.
建立了高效液相色谱测定反应香精中3,4-苯并芘的方法,考察了前处理方法及色谱条件对实验回收率的影响,确定了 C_(18)固相萃取柱为前处理工艺:萃取剂为甲醇;色谱流动相为甲醇:水=90:10; 流速为1。
5) reaction flavoring
反应生香
6) reaction flavor
反应型香精
1.
The study on reaction flavor is a fresh field yet in China.
本文模仿天然食品加工中所产生风味物的途径，制备了目前国内尚属萌芽阶段的反应型香精作为大米增香剂。
补充资料：食用辛香料及烟用香料中的肉桂
食用辛香料及烟用香料中的肉桂
食用辛香料及烟用香料中的肉桂费勇摄
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