不同陈酿年份市售山西老陈醋理化指标、风味和功能成分的比较 |
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1. Evaluation of Nutritional Compositions, Bioactive Compounds, and Antioxidant Activities of Shanxi Aged Vinegars During the Aging Process
[J] .
Xia Ting,
Yao Jiahui,
Zhang Jin,
Journal of Food Science
.
2018,第10a12期
机译：山西老陈醋老龄化过程中营养成分，生物活性成分和抗氧化活性的评价 2. Analysis of variation of main components during aging process of Shanxi Aged Vinegar [J] . Tao Chen, Qing Gui, Jing Jing Shi, Acetic Acid Bacteria . 2013,第1s期机译：山西老陈醋老化过程中主要成分的变化分析 3. Evolution of the aroma composition of wines supplemented with grape flavour precursors from different varietals during accelerated wine ageing [J] . N. Loscos, P. Hernandez-Orte, J. Cacho, Food Chemistry . 2010,第1期机译：在加速葡萄酒陈酿过程中，添加了来自不同品种的葡萄风味前体的葡萄酒香气成分的变化 4. Comparison of the cascadability performance of different types of commercially available wavelength (de)multiplexers [C] . Caspar C., Foisel H.-M., Institute of Electric and Electronic Engineer European Conference on Optical Communications . 1997机译：不同类型的市售波长（DE）多路复用器的均匀性性能的比较 5. Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation [O] . Yunping Zhu, Feifei Zhang, Chengnan Zhang, -1机译：醋酸发酵不同时期山西陈醋的动态微生物演替及其与风味代谢物的关系 6. Criopreservação de espermatozóides eqüinos comparando duas curvas de congelamento combinadas com diluentes comerciais: uma análise laboratorial Cryopreservation of equine spermatozoa comparing different freezing rates combined with commercial extenders: laboratorial analysis [O] . Paula Barros Terraciano, Ivan Cunha Bustamante-Filho, Ludmila do Vale Miquelito, 2008机译：马精子的冷冻保存比较两种冷冻曲线与市售补充剂的结合：实验室分析马精子的冷冻保存比较不同冷冻速度与市售补充剂的比较：实验室分析 7. Effects of Chlordimeform on Cardiovascular Functional Parameters. Part 3. Comparison of Different Routes of Administration in the Postweanling Rat [R] . Watkinson, W. P. 1986机译：杀虫脒对心血管功能指标的影响。第3部分。断奶后大鼠不同给药途径的比较 |
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