1) Fruit Flavor Compounds
果味物质
1.
Studies on a Technique for Production of Fruit-Flavored Milk and Metabolic Changes of the Fruit Flavor Compounds in the Lactating Cow
果味奶生产技术及果味物质在牛体内代谢机制的初步研究
2) flavor compounds
风味物质
1.
Studies on the fermentation properties of HL and HS and flavor compounds in yughourt produced by HL and HS;
新型酸奶发酵菌种及风味物质的研究
3) flavor
[英]['fleivə] [美]['flevɚ]
风味物质
1.
Determination of flavor substances in processed cheese by SPME—GC/MS;
SPME—GC/MS测定再制干酪中的风味物质
2.
Developments on porous carbohydrate food ingredients for use in flavor encapsulation;
多孔碳水化合物食品配料在风味物质微胶囊化中的应用
4) flavor substances
风味物质
1.
Analysis and evaluation of flavor substances in two oceanic arthropod;
两种海洋节肢动物风味物质的分析与评价
2.
Determination of flavor substances in oyster by SPME;
固相微萃取(SPME)技术分析牡蛎肌肉中风味物质
3.
This articale summarise the main research progress of analysis technique for flavor substances in food in recent years.
食品风味物质对食品性质产生重要的影响,综述近几十年来食品风味分析技术的研究进展。
5) flavor substance
风味物质
1.
Research on flavor substances in milk and milk products;
乳及其制品中风味物质的研究进展
2.
Study on analyzing the flavor substance in beer by fingerprint spectrum;
指纹图谱应用于啤酒风味物质分析的研究
3.
Effect of different pressure on the formation of flavor substance in beer fermentation
压力对啤酒风味物质的影响
6) flavour components
呈味物质
1.
Comparison of flavour components content in different parts of squid;
柔鱼不同部位的呈味物质含量比较
2.
The main flavour components, betaines, inorganic ions such as K+, Na+, Ca2+, Fe2+, Zn2+, PO3-4and Cl-and free amino acid in the raw Ommastrephes bratrami were extracted by hot water, 80% ethanol, cold water or 80% ethanol after cold water.
分别用热水抽提、乙醇(体积分数为80%)抽提、冷水抽提、冷水-乙醇(体积分数为80%)抽提4种方法测定了不同部位柔鱼原料和抽提物中主要呈味物质甜菜碱、无机离子K+、Na+、Ca2+、Fe2+、Zn2+、PO3-4、Cl-及游离氨基酸等,并对4种抽提方法进行对照比较。
补充资料：风味捞饭
风味捞饭
主料：大米
辅料：榨菜、肥瘦肉末
调料：食用油、酱油、鸡精、盐、糖、葱花
烹制方法：
1、 将数量的热开水冷却。
2、 将榨菜切成末和肉末放入锅中加入调料炒熟；
3、 大米淘洗干净蒸熟，放入凉开水中；
4、 食用时将米饭捞到碗中拌肉末榨菜末一起食用。
特点：清爽利口，也可配合其它菜肴
说明：补充资料仅用于学习参考，请勿用于其它任何用途。