Volatile flavor components of rice cakes.

Volatile flavor components of rice cakes.

Item
http://www.wikidata.org/entity/Q41700954
Formation of DNA adducts in wild-type and transgenic mice expressing human sulfotransferases 1A1 and 1A2 after oral exposure to furfuryl alcohol.Aroma volatile analyses and 2AP characterization at various developmental stages in Basmati and Non-Basmati scented rice (Oryza sativa L.) cultivars.A review of rice authenticity/adulteration methods and results.The effect of knockout of sulfotransferases 1a1 and 1d1 and of transgenic human sulfotransferases 1A1/1A2 on the formation of DNA adducts from furfuryl alcohol in mouse models.Identification of tartary buckwheat tea aroma compounds with gas chromatography-mass spectrometry.A hemoglobin adduct as a biomarker for the internal exposure to the rodent carcinogen furfuryl alcohol.Identification of aroma volatiles and understanding 2-acetyl-1-pyrroline biosynthetic mechanism in aromatic mung bean (Vigna radiata (L.) Wilczek).Ethanol and 4-methylpyrazole increase DNA adduct formation of furfuryl alcohol in FVB/N wild-type mice and in mice expressing human sulfotransferases 1A1/1A2.Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin ( L.) by Aroma Extract Dilution Analysis
P2860

Volatile flavor components of rice cakes.

Item
http://www.wikidata.org/entity/Q41700954
description
1999 nî lūn-bûn
@nan
1999年の論文
@ja
1999年論文
@yue
1999年論文
@zh-hant
1999年論文
@zh-hk
1999年論文
@zh-mo
1999年論文
@zh-tw
1999年论文
@wuu
1999年论文
@zh
1999年论文
@zh-cn
name
Volatile flavor components of rice cakes.
@en
type
label
Volatile flavor components of rice cakes.
@en
prefLabel
Volatile flavor components of rice cakes.
@en
P1433
P1476
P2093
P304
P31
P356
P407
P433
P478
P577
P698
P356
P1433
P1476
Volatile flavor components of rice cakes.
@en
P2093
P304
P31
P356
P407
P433
P478
P577
P698