1) Flavoring
风味料
2) seafood condiment
海鲜风味料
3) beef flavoring
牛肉风味料
1.
Extractions of the aroma components in beef flavoring were conducted by two methods, that is, adsorption desorption by using Tenax Gc absorbent and SDE.
采用Tenax Gc(Diphenyl PhenyleneOxide)吸附剂吸附 -解吸法和同时蒸馏萃取法 (SDE)两种方法提取牛肉风味料中的挥发性香气成分 ,并利用GC MS(色质联用 )进行了成分的分离与鉴定 。
4) ham flavoring base
火腿风味料
5) natural seafood flavoring
天然海鲜风味料
6) flavor
风味
1.
The identification of specific aroma in flavor of natural milk fat using the cooperation of GC-O and GC-MS;
GC-O与GC-MS结合鉴定天然乳脂风味中的特征致香成分
2.
Changes of meat flavor during postmortem aging;
宰后肉成熟过程中的风味变化
3.
Milk Flavor Substances and The Effect Factors In Milk;
牛奶中风味物质及其影响因素
参考词条
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