HEM
发表于 2025-3-21 16:27:09
书目名称Introduction to Aroma Research影响因子(影响力)<br> http://impactfactor.cn/if/?ISSN=BK0473432<br><br> <br><br>书目名称Introduction to Aroma Research影响因子(影响力)学科排名<br> http://impactfactor.cn/ifr/?ISSN=BK0473432<br><br> <br><br>书目名称Introduction to Aroma Research网络公开度<br> http://impactfactor.cn/at/?ISSN=BK0473432<br><br> <br><br>书目名称Introduction to Aroma Research网络公开度学科排名<br> http://impactfactor.cn/atr/?ISSN=BK0473432<br><br> <br><br>书目名称Introduction to Aroma Research被引频次<br> http://impactfactor.cn/tc/?ISSN=BK0473432<br><br> <br><br>书目名称Introduction to Aroma Research被引频次学科排名<br> http://impactfactor.cn/tcr/?ISSN=BK0473432<br><br> <br><br>书目名称Introduction to Aroma Research年度引用<br> http://impactfactor.cn/ii/?ISSN=BK0473432<br><br> <br><br>书目名称Introduction to Aroma Research年度引用学科排名<br> http://impactfactor.cn/iir/?ISSN=BK0473432<br><br> <br><br>书目名称Introduction to Aroma Research读者反馈<br> http://impactfactor.cn/5y/?ISSN=BK0473432<br><br> <br><br>书目名称Introduction to Aroma Research读者反馈学科排名<br> http://impactfactor.cn/5yr/?ISSN=BK0473432<br><br> <br><br>
按时间顺序
发表于 2025-3-21 22:34:42
General problems in aroma research,fferent and specialized reaction mechanisms. The distribution into chemical classes provides little more information than defining the most important chemical groups or — as an exceptional case — the key classes. Comparing the lists of volatile compounds in food collected and summarized by S. . et a
Antioxidant
发表于 2025-3-22 00:32:52
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Left-Atrium
发表于 2025-3-22 06:27:31
https://doi.org/10.1007/978-94-009-1419-3biochemistry; chemistry; food; nutrition; processing
使声音降低
发表于 2025-3-22 09:22:38
,Research in the flavour field — present situation and trends, ones kept and stored in memory. The sum of such effects provides a concept of the environment. A continuous increase in such experiences results in an ever improved adaptation to living conditions, and to an optimized pattern of life behaviour and life circumstances.
hemophilia
发表于 2025-3-22 15:11:06
Handbook of Aroma Researchhttp://image.papertrans.cn/i/image/473432.jpg
Coordinate
发表于 2025-3-22 19:53:10
978-94-010-7135-2Akademie-Verlag Berlin 1988
ATP861
发表于 2025-3-22 22:50:16
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梯田
发表于 2025-3-23 05:15:22
General problems in aroma research,one, 2.butanone, 2,3-butanedione (diacetyl), methyl formate, methyl and ethyl acetate or methyl mercaptan. Additionally, a lot of other components are also found in very different food items. The total number of aroma compounds identified is limited by such effects: nearly 4500 volatiles have been i
medieval
发表于 2025-3-23 05:40:27
Time table about the history of production, processing and consumption of aroma-rich foods and flav