响应面法
风味
芳香
发酵
食品科学
糖度
化学
Plackett–伯曼设计
色谱法
糖
作者
Jie Tang,Bin Lin,Wei Jiang,Qun Li,Liping Zhu,Gang Zhang,Qianjin Chen,Qiang Yang,Shengzhi Yang,Shenxi Chen
标识
DOI:10.3389/fmicb.2022.1067671
摘要
As a C13-norisoprenoid aroma substance, β-damascenone is a highly important aromatic compound and an active constituent. The purpose of this study was to investigate the change law of β-damascenone during the light-flavor
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