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加工方法对Poria cocos香味的影响及其在加工过程中规则的变化

Yangbo Xiao1, Shu Liu2, Luzhi Zeng3

  • 1College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China; Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; Hunan Engineering Laboratory for Good Agricultural Practice and Comprehensive Utilization of Famous-Region Medicinal Plants, Changsha 410128, China.

Food chemistry
|March 28, 2024
PubMed
概括

处理 Poria cocos 显著影响其香味. 汗水高温干燥 (SW-HD) 产生了最多的芳香化合物,特定的挥发性化合物有助于其特有的,清爽,甜美和脂肪的音色.

关键词:
芳香化合物 芳香化合物干燥加工加工 干燥加工波里亚可可斯 (Poria cocos) 是一种可口可口的植物.蒸汽的蒸汽蒸汽的蒸汽流汗 流汗 流汗

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Orally administered drugs primarily enter the systemic circulation via passive diffusion through the intestinal membranes. The drug's absorption is influenced by drug stability in the gastrointestinal GI tract, membrane permeability, the surface area available for absorption, luminal drug concentration, and residence time in the lumen. Drug permeability can be enhanced by adjusting the lipophilicity, polarity, or molecular size of the drug, promoting its passive transport across intestinal...
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