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31篇 您的检索式：作者名="Huanlu"

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	题名	作者	年代	出处	被引量
1	Formation mechanism of volatile and non-volatile compounds in peptide–xylose Maillard reaction显示文摘	Qianqian Xu Jianbin Liu Huanlu Song Tingting Zou Ye Liu Songpei Zhang	2013	Food Research International2013，，1：	2
2	Key meat flavour compounds formation mechanism in a glutathione–xylose Maillard reaction显示文摘	Ran Wang Chao Yang Huanlu Song	2011	Food Chemistry2011，，1：	2
3	Aroma extract dilution analysis of a beef falvouring prepared from flavour precursors and enzymatically hydrolysed beef 显示文摘	Huanlu Song Lingjun Xia	2008	Flavour and fragrance journal2008，，23：	1
4	Key aroma com- pounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing 显示文摘	Aili W Huanlu S Chang R	2011	Flavour and Fragrance Journal2011，27，1：	1
5	A, roma components of American country, ham显示文摘	SON( Huanlu CADWALLA DER K	2008	J Fod Sci2008，73，1：	1
6	Aroma components ofAmerican country ham显示文摘	SONG Huanlu CADWALLADER K	2008	J Food Sci2008，73，1：	1
7	Aroma extract dilution analysis of a beef falvouring prepared from flavour precursors and enzymatically hydrolysed beef显示文摘	Huanlu Song Lingjun Xia	2008	Flavour and fragrance journal2008，，：	1
8	Key meat flavour compounds formation mechanism in a glutathione–xylose Maillard reaction显示文摘	Ran Wang Chao Yang Huanlu Song	2012	Food Chemistry2012，131，1：	1
9	Key meat flavour com-pounds formation mechanism in a glutathione-xylose Maillard reaction显示文摘	WANG Ran YANG Chao SONG Huanlu	2012	Food Chemistry2012，131，1：	1
10	The mechanism of peptide bonds cleavage and volatile compounds generated from pentapeptide to heptapeptide via Maillard reaction显示文摘	Chao Yang Ran Wang Huanlu Song	2012	Food Chemistry2012，，2：	1
11	Aroma active compounds of Beijing roast duck 显示文摘	Chen Gengjun Song Huanlu Ma Changwei	2009	Flavour and Fragrance Journal2009，24，4：	1
12	Aroma-active compounds of Beijing roast duck显示文摘	CHEN Gengjun SONG Huanlu MA Changwei	2009	Flavour and Fragrance Journal2009，24，4：	1
13	Key meat flavour compounds formation mechanism in a glutathione-xylose Maillard reaction显示文摘	WANG Ran YANG Cao SONG Huanlu	2012	Food Chemistry2012，131，1：	1
14	Key aroma compounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing显示文摘	Aili W Huanlu S Changzhong R		0，，01：	1
15	Key aroma compounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing显示文摘	Aili W Huanlu S Changzhong R	2012	Flavour and Fragrance Journal2012，27，1：	1
16	Combined effect of high pressure carbon dioxide and mild heat treatment on overall quality parameters of watermelon juice显示文摘	Ye Liu Xiaosong Hu Xiaoyan Zhao Huanlu Song	2011	Innovative Food Science and Emerging Technologies2011，，：	1
17	Odour-active compounds of Jinhua ham显示文摘	SONG Huanlu CADWALLADER K R SINGH T	2008	Flavour and Fragrance Journal2008，23，1：	1
18	Aroma-active compounds of Beijing roast duck 显示文摘	Chen Gengjun Song Huanlu Ma Changwei	2009	Journal of Flavour and Fragrance2009，24，：	1
19	Odour-active compounds of Jinhua ham显示文摘	SONG Huanlu CADWALLADER K R SINGH T K	2008	Flavor and Fraa''ance Journal2008，23，1：	1
20	Aroma-active compounds of Beijing roast duck显示文摘	CHEN Genjun SONG Huanlu MA Changwei	2009	Flavour and Fragrance Journal2009，24，4：	1

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