日本INSENT電子舌近期英文文獻(xiàn)分享

閱讀：1509發(fā)布時(shí)間：2021-10-29

日本INSENT電子舌英文文獻(xiàn)分享

1	Encapsulation of caffeine into starch matrices: Bitterness evaluation and suppression mechanism 淀粉基質(zhì)中咖啡因的封裝:苦味評價(jià)和抑制機(jī)制單位：華南理工大學(xué)
2	Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue 利用HS-SPME-GC/MS結(jié)合電子鼻和電子舌對哈爾濱紅腸的風(fēng)味特征進(jìn)行表征單位：東北農(nóng)業(yè)大學(xué)
3	Enrichment of the umami‐taste‐active amino acids and peptides from crab sauce using ethanol precipitation and anion‐exchange resin 利用乙醇沉淀法和陰離子交換樹脂富集蟹肉醬中鮮味活性氨基酸和肽單位：廣西大學(xué)
4	Ffect of different drying methods combined with fermentation and enzymolysis on nutritional composition and flavor of chicken bone powder 不同干燥方法結(jié)合發(fā)酵和酶解對雞骨粉營養(yǎng)成分和風(fēng)味的影響單位：江南大學(xué)
5	Production of an innovative mixed Qu (fermentation starter) for waxy maize brewing and comparison of the quality of different waxy maize wines 創(chuàng)新糯玉米釀造混合曲(發(fā)酵劑)的生產(chǎn)及不同糯玉米酒的品質(zhì)比較單位：南京農(nóng)業(yè)大學(xué)
6	Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue,and HS-SPME/GC-M 使用電子鼻、電子舌和HS-SPME/GC-MS評價(jià)受糖煙熏時(shí)間的影響的煮熟雞腿的風(fēng)味特性單位：東北農(nóng)業(yè)大學(xué)

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在線留言

1	Encapsulation of caffeine into starch matrices: Bitterness evaluation and suppression mechanism 淀粉基質(zhì)中咖啡因的封裝:苦味評價(jià)和抑制機(jī)制單位：華南理工大學(xué)
2	Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue 利用HS-SPME-GC/MS結(jié)合電子鼻和電子舌對哈爾濱紅腸的風(fēng)味特征進(jìn)行表征單位：東北農(nóng)業(yè)大學(xué)
3	Enrichment of the umami‐taste‐active amino acids and peptides from crab sauce using ethanol precipitation and anion‐exchange resin 利用乙醇沉淀法和陰離子交換樹脂富集蟹肉醬中鮮味活性氨基酸和肽單位：廣西大學(xué)
4	Ffect of different drying methods combined with fermentation and enzymolysis on nutritional composition and flavor of chicken bone powder 不同干燥方法結(jié)合發(fā)酵和酶解對雞骨粉營養(yǎng)成分和風(fēng)味的影響單位：江南大學(xué)
5	Production of an innovative mixed Qu (fermentation starter) for waxy maize brewing and comparison of the quality of different waxy maize wines 創(chuàng)新糯玉米釀造混合曲(發(fā)酵劑)的生產(chǎn)及不同糯玉米酒的品質(zhì)比較單位：南京農(nóng)業(yè)大學(xué)
6	Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue,and HS-SPME/GC-M 使用電子鼻、電子舌和HS-SPME/GC-MS評價(jià)受糖煙熏時(shí)間的影響的煮熟雞腿的風(fēng)味特性單位：東北農(nóng)業(yè)大學(xué)