• chicken flavor - 引用次数：7

  Finally, the release of liquid chicken flavor, powder chicken flavor and chicken flavor microcapsule was determined by electronic nose. It was concluded that chicken flavor microcapsule had the best thermal stability and release property.

  最后,通过电子鼻对液体鸡肉香精、粉状鸡肉香精和鸡肉香精微胶囊三种鸡肉香精的缓释性进行分析,鸡肉香精微胶囊的热稳定性和缓释性能最好,粉状鸡肉香精次之,液体鸡肉香精最差。

  参考来源 - 三种不同结构形式鸡肉香精的制备及缓释性能研究

·2,447,543篇论文数据，部分数据来源于NoteExpress