aroma-active compounds

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1
Comparison and Identification of the Aroma-Active Compounds in the Root of .
Hu, Die;Guo, Junrui;Li, Ting;Zhao, Mu;Zou, Tingting;Song, Huanlu;Alim, Aygul;
2019 molecules DOI: E4352 236 views
2
CRISPR/Cas12a mediated genome editing to introduce amino acid substitutions into the mechanosensitive channel MscCG of .
Krumbach, Karin;Sonntag, Christiane Katharina;Eggeling, Lothar;Marienhagen, Jan;
2019 acs synthetic biology DOI: 10.1021/acssynbio.9b... 323 views
3
Stevia residue extract increases intestinal uric acid excretion via interactions with intestinal urate transporters in hyperuricemic mice.
Mehmood, Arshad;Zhao, Lei;Wang, Chengtao;Hossen, Imam;Raka, Rifat Nowshin;Zhang, Huimin;
2019 Food & function DOI: 10.1039/c9fo02032b 306 views
4
Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour.
Ayseli, Mehmet Turan;Yilmaz, Mustafa Tahsin;Cebi, Nur;Sagdic, Osman;Ozmen, Duygu;Capanoglu, Esra;
2020 Food chemistry DOI: S0308-8146(20)30055-... 610 views

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angelica dahurica root aroma extract dilution analysis (aeda) gas chromatography-olfactometry-mass spectrometry (gc-o-ms) solid-phase microextraction (spme) rheology sensory analysis complementary food quinoa flour