Celluclast 1.5L pretreatment enhanced aroma of palm kernels and oil after kernel roasting.

about

Celluclast 1.5L pretreatment enhanced aroma of palm kernels and oil after kernel roasting.

Item

http://www.wikidata.org/entity/Q53338277

description

2017 nî lūn-bûn

@nan

2017年の論文

@ja

2017年学术文章

@wuu

2017年学术文章

@zh

2017年学术文章

@zh-cn

2017年学术文章

@zh-hans

2017年学术文章

@zh-my

2017年学术文章

@zh-sg

2017年學術文章

@yue

2017年學術文章

@zh-hant

name

Celluclast 1.5L pretreatment e ...... and oil after kernel roasting.

@en

Celluclast 1.5L pretreatment e ...... and oil after kernel roasting.

@nl

type

Item

label

Celluclast 1.5L pretreatment e ...... and oil after kernel roasting.

@en

Celluclast 1.5L pretreatment e ...... and oil after kernel roasting.

@nl

prefLabel

Celluclast 1.5L pretreatment e ...... and oil after kernel roasting.

@en

Celluclast 1.5L pretreatment e ...... and oil after kernel roasting.

@nl

P1476

Celluclast 1.5L pretreatment e ...... and oil after kernel roasting.

@en

P2093

Fangju Zhao

http://www.w3.org/2001/XMLSchema#string

Feifei Zhao

http://www.w3.org/2001/XMLSchema#string

Shaoquan Liu

http://www.w3.org/2001/XMLSchema#string

Tiankui Yang

http://www.w3.org/2001/XMLSchema#string

Wencan Zhang

http://www.w3.org/2001/XMLSchema#string

P2860

The naturally occurring furanones: formation and function from pheromone to food.

Flavor formation and character in cocoa and chocolate: a critical review.

Optimization of enzyme complexes for lignocellulose hydrolysis.

Palm oil and palm kernel oil.

Effects of enzyme treated palm kernel expeller on metabolizable energy, growth performance, villus height and digesta viscosity in broiler chickens.

Saccharification of polysaccharide content of palm kernel cake using enzymatic catalysis for production of biobutanol in acetone-butanol-ethanol fermentation.

Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching.

Coffee roasting and aroma formation: application of different time-temperature conditions.

Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems.

Application of Headspace Solid-Phase Microextraction and Gas Chromatography for the Analysis of Furfural in Crude Palm Oil

P304

5146-5157

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.1002/JSFA.8394

http://www.w3.org/2001/XMLSchema#string

P407

English

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P577

2017-05-29T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P698

28436034

http://www.w3.org/2001/XMLSchema#string