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2 results for flavor substances.

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Keyword     flavor substances

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Analysis of Nutrients in Fresh and Canned Pseudobagrus
by ZHENG Jie, REN Yuan-yuan, GAO Jian-zhong, YANG Lu-lu, YU Si-yu, LI Yao-shang, JI Xu and HU Ai-jun
Journal of Food and Nutrition Research. 2016, 4(7), 417-421. DOI: 10.12691/jfnr-4-7-1
Pub. Date: July 13, 2016Views: 17493Downloads: 16836
Pseudobagrus amino acids fatty acids volatile flavor substances
Abstract Full Text PDF (150 KB) Full Text HTML Full Text ePUB (109 KB)
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Analysis of Flavor Components in HS-GC-IMS and Antioxidant Properties of Black Lycium barbarum Rice Wine
by Yao Shumin, Wu Shaomin, Zhou Yongsheng, Liu Zhongmin and Tang Meizhen
Journal of Food and Nutrition Research. 2021, 9(1), 18-25. DOI: 10.12691/jfnr-9-1-3
Pub. Date: January 04, 2021Views: 10984Downloads: 11527
Lycium barbarum rice wine HS-GC-IMS flavor substances hydroxyl radical 1-diphenyl-2-trinitrophenylhydrazine 2min-2-azo-bis-3-ethylbenzothiazoline-6-sulfonic acid
Abstract Full Text PDF (1217 KB) Full Text HTML Full Text ePUB (1591 KB)
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