书籍搜索
书
捐款
登录
登录
访问更多功能
个人推荐
Telegram自动程序
下载历史
发送到电子邮件或 Kindle
管理书单
保存到收藏夹
个人的
书籍请求
探索
Z-Recommend
书单
最受欢迎
种类
贡献
捐款
上载
Litera Library
捐赠纸质书籍
添加纸质书籍
Search paper books
我的 LITERA Point
搜索关键词
Main
搜索关键词
search
1
Lipids in Food Flavors
American Chemical Society
Chi-Tang Ho and Thomas G. Hartman (Eds.)
july
lipids
flavor
flavors
compounds
chemical
lipid
acs
washington
symposium
publication
oxidation
fatty
pubs.acs.org
acids
products
volatile
hexanal
oils
oxygen
figure
lipoxygenase
storage
reaction
sci
volatiles
formation
decadienal
temperature
singlet
aldehydes
agric
samples
degradation
methyl
thermal
identified
activity
foods
dairy
potatoes
canola
maillard
product
reported
cooked
analysis
odor
aroma
total
年:
1994
语言:
english
文件:
PDF, 26.16 MB
您的标签:
0
/
4.0
english, 1994
2
Lipids as a Source of Flavor
American Chemical Society
Michael K. Supran (Eds.)
flavor
lipids
chemical
symposium
acs
supran
washington
compounds
soybean
n.d
frying
products
acids
oxidation
odor
fatty
foods
figure
volatile
soc
methyl
unsaturated
volatiles
fried
oxygen
heated
components
flavors
shown
analysis
cis
fats
polar
sci
decomposition
oils
oxidative
product
reported
lipid
hydroperoxides
aldehydes
pork
values
cottonseed
decadienal
hydrogenated
hydroxy
sausage
scores
年:
1978
语言:
english
文件:
PDF, 2.07 MB
您的标签:
0
/
0
english, 1978
1
按照
此链接
或在 Telegram 上找到“@BotFather”机器人
2
发送 /newbot 命令
3
为您的聊天机器人指定一个名称
4
为机器人选择一个用户名
5
从 BotFather 复制完整的最后一条消息并将其粘贴到此处
×
×