牛油感官特征分析及关键风味物质鉴定Sensory characteristics analysis and key volatile compounds identification of beef tallow

Lignende værker

• 熬制条件对牛油基火锅油品质的影响Effect of decoction conditions on the quality of tallow-based hotpot oil
  af: 邓煜1,2，李涵润1，钟金锋1，刘雄1，袁田1，覃小丽1,2 DENG Yu1,2, LI Hanrun1, ZHONG Jinfeng1, LIU Xiong1, YUAN Tian1, QIN Xiaoli1,2
  Udgivet: (2024-02-01)
• 不同市售牛油的品质及风味化合物分析Quality and flavour compounds analysis of different commercial butter
  af: 郑美玉1，张天宇1，聂强胜1，张立伟1，2，3，邓维泽4，马麟4，何东平1，2，5，      郑竟成1，2，5，周力1，2，5ZHENG Meiyu1, ZHANG Tianyu1, NIE Qiangsheng1, ZHANG Liwei1,2,3, DENG Weize4, MA Lin4, HE Dongping1,2,5, ZHENG Jingcheng1,2,5, ZHOU Li1,2,5
  Udgivet: (2024-09-01)
• 棕榈油与红棕油替代牛油对传统火锅底料 风味物质布料吸附特性的影响 Effect of palm oil and red palm oil as substitutes for tallow on the cloth-adsorbed flavor substances of traditional hotpot seasoning
  af: 何雨婕1，詹莹娇1，陈诗晴2，YOONG Jun Hao2，雷 激1 HE Yujie1, ZHAN Yingjiao1, CHEN Shiqing2, YOONG Jun Hao2, LEI Ji1
  Udgivet: (2023-10-01)
• 重庆市售牛油方砖火锅底料品质及挥发性成分分析Analysis of quality and volatile components of beef tallow cube hotpot base seasonings sold in Chongqing
  af: 付群梅，何雨婕，王俏君，杨礼学，王冲，谢词强FU Qunmei, HE Yujie, WANG Qiaojun, YANG Lixue, WANG Chong, XIE Ciqiang
  Udgivet: (2025-10-01)
• 牛油感官特征分析及关键风味物质鉴定Sensory characteristics analysis and key volatile compounds identification of beef tallow
  af: 王雪梅， 王传明， 刘鹏 WANG Xuemei, WANG Chuanming, LIU Peng
  Udgivet: (2023-09-01)