Results 241 to 250 of about 118,098 (266)

Quantitative analyses for several nutrients and volatile components during fermentation of soybean by Bacillus subtilis natto

Food Chemistry, 2022
Yalong Lu, Aiqing Zhao, Xingbin Yang
exaly  

Recovering a volatile component of a solution from a less volatile component

Filtration & Separation, 1994
openaire   +1 more source

Comparison of Different Drying Methods on the Volatile Components of Ginger (Zingiber officinale Roscoe) by HS-GC-MS Coupled with Fast GC E-Nose

Foods, 2022
Jin Ao Duan, Hui Yan, Sheng Guo
exaly  

Volatile components of apricot

Journal of Agricultural and Food Chemistry, 1967
W. G. Jennings, C. S. Tang
openaire   +1 more source

Analysis of Volatile Flavor Components of Foods

2021
P, Issenberg, I, Hornstein
openaire   +2 more sources

GC-MS Based Identification of the Volatile Components of Six Astragalus Species from Uzbekistan and Their Biological Activity

Plants, 2021
Gokhan Zengin, Gokhan Zengin, Haidy Gad   +2 more
exaly  

Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic Analysis

Foods, 2023
Ye Fei, Pengcheng Zheng, Jinjin Xue
exaly  

Comparison of free amino acids and volatile components in three fermented milks

International Journal of Dairy Technology, 2012
FRANCISCO C Ibanez
exaly  

volatile (component)

2014
openaire   +1 more source

Change of volatile components in six microalgae with different growth phases

Journal of the Science of Food and Agriculture, 2017
Jilin Xu, Xiaojun Yan
exaly