المؤلفون: 谭韩英，高丹，谢冬娣，陈振林，李淑梅，韦佳萍TAN Hanying, GAO Dan, XIE Dongdi, CHEN Zhenlin, LI Shumei,WEI Jiaping

المصدر: Zhongguo youzhi, Vol 47, Iss 7, Pp 28-32 (2022)

مصطلحات موضوعية: 水酶法；红瓜子仁油；挥发性成分, aqueous enzymatic method, red melon seed kernel oil, volatile component, Oils, fats, and waxes, TP670-699

وصف الملف: electronic resource

Relation: http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20220706&year_id=2022&quarter_id=7&falg=1; https://doaj.org/toc/1003-7969

URL الوصول: https://doaj.org/article/15cbb6366d8e41c08878974dd788475f

Alternate Title: Optimization of aqueous enzymatic extraction of red melon seed kernel oil and its volatile components analysis. (English)

المؤلفون: 谭韩英, 高丹, 谢冬娣, 陈振林, 李淑梅, 韦佳萍

المصدر: China Oils & Fats; Jul2022, Vol. 47 Issue 7, p28-32, 5p

Alternate Title: Optimization of Formula of Water Chestnut Peel Powder Crisp Biscuit by Response Surface Methodology. (English)

المؤلفون: 谭韩英, 杨滨榕, 高丹, 梁园丽, 陈伟玲

المصدر: Food Research & Development; 2022, Vol. 43 Issue 7, p161-166, 6p

مصطلحات موضوعية: RESPONSE surfaces (Statistics), SODIUM bicarbonate, CHESTNUT, COOKIES, CASTANEA, POWDERS, BISCUITS, GLUTEN