Home

The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup

  • user warning: Table './slickfinder_drupal/comments' is marked as crashed and last (automatic?) repair failed query: SELECT COUNT(*) FROM comments c WHERE c.nid = 382660 AND c.status = 0 in /var/www/vhosts/slickfinder.com/httpdocs/modules/comment/comment.module on line 991.
  • user warning: Table './slickfinder_drupal/comments' is marked as crashed and last (automatic?) repair failed query: SELECT c.cid as cid, c.pid, c.nid, c.subject, c.comment, c.format, c.timestamp, c.name, c.mail, c.homepage, u.uid, u.name AS registered_name, u.signature, u.signature_format, u.picture, u.data, c.thread, c.status FROM comments c INNER JOIN users u ON c.uid = u.uid WHERE c.nid = 382660 AND c.status = 0 ORDER BY c.thread DESC LIMIT 0, 200 in /var/www/vhosts/slickfinder.com/httpdocs/modules/comment/comment.module on line 991.
Posted January 21st, 2021 by admin

Food Funct., 2021, 12,1626-1638DOI: 10.1039/D0FO02615H, PaperXu-Hui Huang, Yu-Ying Zhang, Ming Zhu, Da-Yong Zhou, Ming Du, Bei-Wei Zhu, Xiu-Ping Dong, Ian Fisk, Lei QinMulti-extraction methods combined with GC-MS were utilized to obtain the comprehensive aroma fingerprint. The results of instrument and sensory were combined to explain odor perception. A neural network diagram was developed to visualize the aroma.The content of this RSS Feed (c) The Royal Society of Chemistry

Powered by Drupal - Design by artinet

Drupal SEO