Determination of critical temperatures and critical pressu res of four thermally unstable substances;
丙烯酸丁酯、甲基丙烯酸甲酯、5-己烯-2-酮以及烯丙醇等4種化合物均具有雙鍵及含氧基團(tuán),屬于熱不穩(wěn)定物質(zhì),無法用傳統(tǒng)的靜態(tài)方法來測定其臨界參數(shù),目前未見有文獻(xiàn)報道這些物質(zhì)的臨界參數(shù)實(shí)。
Investigation on the Effects of Cyclodextrins on the Stability of Hop Oil and Flavouring Compositions in Beer
環(huán)糊精對啤酒花油及風(fēng)味物質(zhì)穩(wěn)定性影響研究
Studies on the Relationship between Phenolic Compounds and Beer Flavor Stability;
酚類物質(zhì)與啤酒風(fēng)味穩(wěn)定性關(guān)系的研究
Study on the Influence of Polyphenol on Beer Flavor Stability;
多酚物質(zhì)對啤酒風(fēng)味穩(wěn)定性影響的研究
Study on superoxide dismutase to improve the beer flavor stability
超氧化物歧化酶改善啤酒風(fēng)味穩(wěn)定性的研究
Separation and Identification of Volatile Flavor Compounds in High-Salt Liquid State-Fermented Soy Sauce
高鹽稀態(tài)醬油揮發(fā)性風(fēng)味物質(zhì)的分離與鑒定
Studies on Improvement of Beer Flavour Stability by Metabolic Control;
代謝控制提高啤酒風(fēng)味穩(wěn)定性的研究
Analysis in volatile flavor components of fermented shrimp flavoring
發(fā)酵型蝦風(fēng)味料的揮發(fā)性風(fēng)味物質(zhì)分析
The Determination of Fatty Acid in the Muscle of Yak, Pianniu and Cattle and the Comparition of the Performance of Them;
牦牛、犏牛及黃牛肉脂肪酸和風(fēng)味物質(zhì)測定及生產(chǎn)性能的比較分析
The Breeding of Saccharomyces Cerevisiae Producing Compatible Level of SO_2 and Studies on the Flavor Stability of Beer;
適量高產(chǎn)SO_2菌種選育與啤酒風(fēng)味穩(wěn)定性的研究
Studying on Improving the Stability of Beer Flavour by Genetic Modification of MET10;
通過遺傳修飾MET10基因提高啤酒風(fēng)味穩(wěn)定性研究
Knockout of ECM25 Gene in Brewing Yeast and Its Effects on Beer Flavor Stability;
啤酒酵母ECM25基因敲除對啤酒風(fēng)味穩(wěn)定性的影響
Investigation of the Relationship between T/C Ratio of Iso-α-acid and Beer Flavor Stability;
異α-酸反順比（T/C）與啤酒風(fēng)味穩(wěn)定性關(guān)系研究
Study on the Foundation of Beef Flavoring Thermal Reaction and Its Stability;
牛肉風(fēng)味熱反應(yīng)體系的建立及穩(wěn)定性研究
Influence of fks1 gene deletion in brewers' yeast on beer flavor stability
啤酒酵母敲除fksl基因?qū)ζ【骑L(fēng)味穩(wěn)定性的影晌
Analysis and Control of Volatile Flavor Compounds in Fresh Milk;
保鮮乳揮發(fā)性風(fēng)味物質(zhì)的分析與調(diào)控
Study on Processing Technology and Volatile Compounds of Pork Cured with Sweet Soybean Paste;
醬肉加工工藝及揮發(fā)性風(fēng)味物質(zhì)研究
Volatile Flavor Composition of Boletus luridus Schaeff.: Fr.
褐黃牛肝菌揮發(fā)性風(fēng)味物質(zhì)組成研究
Study on digestive stability and heat stability of food proteins
食物蛋白質(zhì)消化穩(wěn)定性和熱穩(wěn)定性研究