共 50 条
- [1] MAJOR VOLATILE COMPONENTS OF BASIC FRACTION OF HYDROLYZED SOY PROTEINJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (03) : 340 - &MANLEY, CHFAGERSON, IS
- [2] MAJOR VOLATILE NEUTRAL AND ACID COMPOUNDS OF HYDROLYZED SOY PROTEINJOURNAL OF FOOD SCIENCE, 1970, 35 (03) : 286 - &MANLEY, CHFAGERSON, IS
- [3] STUDIES ON FLAVOR COMPONENTS IN SHOYU .4. SHOYU (SOY SAUCE) VOLATILE FLAVOR COMPONENTS - BASIC FRACTIONAGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1978, 42 (11): : 2123 - 2128NUNOMURA, NSASAKI, MASAO, YYOKOTSUKA, T
- [4] VOLATILE COMPONENTS OF ROASTED ALMONDS - BASIC FRACTIONAGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1974, 38 (03): : 645 - 648TAKEI, YSHIMADA, KWATANABE, SYAMANISHI, T
- [5] VOLATILE COMPONENTS OF ROASTED COCOA - BASIC FRACTIONJOURNAL OF FOOD SCIENCE, 1975, 40 (05) : 911 - 916VITZTHUM, OGWERKHOFF, PHUBERT, P
- [6] VOLATILE COMPONENTS OF ROASTED PEANUTS - BASIC FRACTIONJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (05) : 1020 - +JOHNSON, BRWALLER, GRBURLINGAME, AL
- [7] VOLATILE COMPONENTS OF AN UNFLAVORED TEXTURED SOY PROTEINJOURNAL OF FOOD SCIENCE, 1984, 49 (06) : 1552 - 1557AMES, JMMACLEOD, G
- [8] VOLATILE COMPONENTS OF ROASTED PEANUTS - COMPARATIVE ANALYSIS OF BASIC FRACTIONJOURNAL OF FOOD SCIENCE, 1971, 36 (04) : 579 - &SHU, CKWALLER, GR
- [9] Volatile compounds in fermented and acid-hydrolyzed soy saucesJOURNAL OF FOOD SCIENCE, 2006, 71 (03) : C146 - C156Lee, SMSeo, BCKim, YS
- [10] Volatile aroma components of soy protein isolate and acid-hydrolysed vegetable proteinFOOD CHEMISTRY, 2005, 90 (04) : 861 - 873Solina, MBaumgartner, PJohnson, RLWhitfield, FB