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HS–GC–MS–O analysis and sensory acceptance of passion fruit during maturation
(2017-07-01)
The odor-active compounds of the conventional yellow passion fruit influence the aroma during ripeness and the acceptance of the juice. HS–GC–MS and GC–OSME analysis and sensory acceptance of the conventional passion fruit ...
Evaluation of the influence of extraction conditions on the isolation and identification of volatile compounds from cagaita (Eugenia dysenterica) using HS-SPME/GC-MS
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSICX - DEPARTAMENTO DE QUÍMICAUFMG, 2019-02)
HS-SPME/GC-MS Assisted Analysis of Volatile Constituents in Different Strains of Shiitake Culinary-Medicinal Mushroom, Lentinus edodes (Agaricomycetes)
(Begell House Inc, 2019-01-01)
The shiitake culinary-medicinal mushroom Lentinus edodes is one of the most consumed species worldwide because it has nutritional, medicinal, and palatable properties. Its organoleptic characteristics contribute substantially ...
HS-SPME/GC-MS assisted analysis of volatile constituents in different strains of shiitake culinary-medicinal mushroom, lentinus edodes (Agaricomycetes)
(2019-01-01)
The shiitake culinary-medicinal mushroom Lentinus edodes is one of the most consumed species worldwide because it has nutritional, medicinal, and palatable properties. Its organoleptic characteristics contribute substantially ...
Caracterización de los compuestos del aroma en rones colombianos por HS-SPME-GC-MS-OCharacterization of aroma compounds in Colombian rums by HS-SPME-GC-MS-O
(Universidad Nacional de Colombia, Facultad de Ciencias, Departamento de QuímicaAnálisis de ResiduosBogotá Colombia, 2022)
Discrimination Of Eugenia Uniflora L. Biotypes Based On Volatile Compounds In Leaves Using Hs-spme/gc-ms And Chemometric Analysis
(Elsevier Science BVAmsterdam, 2017)