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Updated: Jun 8, 2025

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在三个品种的西兰花芽中识别挥发性和风味代谢物

Yu Xia1, Ming-Yue Li1, Syed Abdul Wadood2

  • 1Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu 610213, China.

Food chemistry: X
|November 5, 2024
PubMed
概括

菜芽的芽生长时间

关键词:
菜芽的芽生长时间味道 味道 味道 味道自由的氨基酸是自由的氨基酸.葡萄糖酸盐是什么 葡萄糖酸盐是什么挥发性元件是挥发性的元件.

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相关概念视频

Volatilization01:10

Volatilization

Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
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