Recommanded Product: 123-11-5. Authors Yang, C; Zhao, ZN; Zou, YF; Ma, SY; Qi, J; Liu, DY in TAYLOR & FRANCIS LTD published article about in [Yang, Cong; Zhao, Zhinan; Ma, Shuangyu; Liu, Dengyong] Bohai Univ, Coll Food Sci & Technol, Natl & Local Joint Engn Res Ctr Storage Proc & Sa, Jinzhou, Peoples R China; [Zou, Yufeng] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing, Peoples R China; [Zou, Yufeng; Liu, Dengyong] Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing, Peoples R China; [Qi, Jun] Anhui Agr Univ, Sch Tea & Food Sci & Technol, Hefei, Peoples R China in 2021.0, Cited 0.0. The Name is 4-Methoxybenzaldehyde. Through research, I have a further understanding and discovery of 123-11-5
This study was intended to characterize six types of commercial smoked chicken products in China by using gas chromatography-mass spectrometry (GC-MS), odor-activity values (OAVs), and sensory evaluation. Results demonstrated that a total of 89 components were identi?ed in all samples, and 34 were considered as odor-active compounds because their OAVs were greater than one. Liaocheng Chicken that smoked with fruit tree sawdust had more phenols, which contributed to the smoky aroma. Jinshan and Goubangzi Chicken that smoked with sugar had more furans which contributed the overall odor with sweety and caramel aroma. Zhuozishan and Laoting Chicken that smoked with sugar and wood chips had similar flavor and volatile compounds. Tengqiao Chicken that smoked with sugar, tea and rice had significant difference with other chicken in smoky, bittern and caramel aroma (P< .05). The diversity of these smoked chicken flavors was mainly due to the cooking culture differences. Recommanded Product: 123-11-5. Welcome to talk about 123-11-5, If you have any questions, you can contact Yang, C; Zhao, ZN; Zou, YF; Ma, SY; Qi, J; Liu, DY or send Email.
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,Preparation of Indole Containing Building Blocks for the Regiospecific Construction of Indole Appended Pyrazoles and Pyrroles