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Studies on the chemical and flavor qualities of white pepper (Piper nigrum L.) derived from five new genotypes 期刊论文
European Food Research and Technology, 2013, 卷号: 237, 期号: 2, 页码: 245-251
Authors:  Liu H(刘红);  Ceng FK(曾凡逵);  Wang QH(王庆煌);  Wu HS(邬华松);  Tan LH(谭乐和);  Wang QH(王庆煌)
Adobe PDF(229Kb)  |  Favorite  |  View/Download：249/6  |  Submit date：2013/12/03
White Pepper  Chemical Quality  Flavor Quality  Sensory Analysis  Electronic Nose  
The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.) 期刊论文
Food Chemistry, 2013, 卷号: 141, 期号: 4, 页码: 3402-3408
Authors:  Liu H(刘红);  Ceng FK(曾凡逵);  Wang QH(王庆煌);  Ou SY(欧仕益);  Tan LH(谭乐和);  Gu FL(谷风林);  Wang QH(王庆煌)
Adobe PDF(495Kb)  |  Favorite  |  View/Download：330/2  |  Submit date：2014/01/23
Cryogenic Grinding  Hammer Milling  Sensory Property  Flavour Quality  Storage  
Gum-g-copolymers: Synthesis, Properties and Applications 专著章节文集论文
出自: Polysaccharide Based Graft Copolymers:Springer-Verlag Berlin and Heidelberg GmbH & Co. K, 2013, 页码: 149-203
Authors:  Wang AQ (王爱勤);  Wang WB (王文波）
View  |  Adobe PDF(1193Kb)  |  Favorite  |  View/Download：414/28  |  Submit date：2013/12/05