Corky off-flavor compounds in cork planks at different storage times before processing. Influence on the quality of the final stoppers.

导出 LinkOut

翻译打印收藏纠错

第一作者： M Elena,Alañón

第一单位： Food Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ciudad Real, Spain.

作者： M Elena,Alañón ^[1] ; Marina,Alarcón ^[2] ; Ignacio J,Díaz-Maroto ^[3] ; M Soledad,Pérez-Coello ^[2] ; M Consuelo,Díaz-Maroto ^[2]

作者单位： Food Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ciudad Real, Spain. ^[1] Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain. ^[2] Departamento de Ingeniería Agroforestal, Escuela Politécnica Superior, Campus Universitario s/n, Universidad de Santiago de Compostela, Lugo, Spain. ^[3]

关键词 alkylmethoxypyrazines cork planks haloanisoles halophenols storage

主题词食品处理和加工(Food Handling);植物皮(Plant Bark);栎树属(Quercus);时间因素(Time Factors);挥发性有机化合物(Volatile Organic Compounds);木材(Wood)

DOI 10.1002/jsfa.11119

PMID 33491777

发布时间 2021-08-04

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交