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Treffer 1757 von 255541
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| Link zu diesem Datensatz | https://d-nb.info/137369582X |
| Titel | Characterization of Volatile Compounds and Odorants in Different Sichuan Pepper Varieties in Tallow Hotpot / Wenhua Li, Qiaojun Wang, Huilin Huan, Gangcheng Wu, Qingzhe Jin, Youfeng Zhang, Xingguo Wang ; Herausgeber: Luis Noguera-Artiaga ; Herausgeber: Li, Wenhua; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.L.); (Q.W.); (H.H.); (G.W.); (Q.J.); Wang, Qiaojun; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.L.); (Q.W.); (H.H.); (G.W.); (Q.J.); Huan, Huilin; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.L.); (Q.W.); (H.H.); (G.W.); (Q.J.); Wu, Gangcheng; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.L.); (Q.W.); (H.H.); (G.W.); (Q.J.); Jin, Qingzhe; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.L.); (Q.W.); (H.H.); (G.W.); (Q.J.); Zhang, Youfeng; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany; Wang, Xingguo; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.L.); (Q.W.); (H.H.); (G.W.); (Q.J.) |
| Person(en) |
Li, Wenhua (Verfasser) Wang, Qiaojun (Verfasser) Huan, Huilin (Verfasser) Wu, Gangcheng (Verfasser) Jin, Qingzhe (Verfasser) Zhang, Youfeng (Verfasser) Wang, Xingguo (Verfasser) Noguera-Artiaga, Luis (Herausgeber) |
| Organisation(en) |
Li, Wenhua; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.L.); (Q.W.); (H.H.); (G.W.); (Q.J.) (Herausgeber) Wang, Qiaojun; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.L.); (Q.W.); (H.H.); (G.W.); (Q.J.) (Herausgeber) Huan, Huilin; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.L.); (Q.W.); (H.H.); (G.W.); (Q.J.) (Herausgeber) Wu, Gangcheng; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.L.); (Q.W.); (H.H.); (G.W.); (Q.J.) (Herausgeber) Jin, Qingzhe; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.L.); (Q.W.); (H.H.); (G.W.); (Q.J.) (Herausgeber) Zhang, Youfeng; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany (Herausgeber) Wang, Xingguo; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.L.); (Q.W.); (H.H.); (G.W.); (Q.J.) (Herausgeber) |
| Verlag | Hohenheim : Universität Hohenheim |
| Zeitliche Einordnung | Erscheinungsdatum: 2025 |
| Umfang/Format | Online-Ressource |
| Persistent Identifier |
URN: urn:nbn:de:101:1-2508130217156.145847688379 DOI: 10.3390/foods14040627 |
| URL |
https://doi.org/10.3390/foods14040627 (Verlag) (kostenfrei zugänglich) https://hohpublica.uni-hohenheim.de/handle/123456789/17442 (Verlag) (kostenfrei zugänglich) |
| Sprache(n) | Englisch (eng) |
| Anmerkungen |
In: Foods, 14 (2025), 4, 627. https://doi.org/10.3390/foods14040627. ISSN: 2304-8158 In: Foods In: 14 In: 4 In: 627 In: MDPI In: Basel In: 2304-8158 |
| DDC-Notation | 664.5 (maschinell ermittelte DDC-Kurznotation) |
| Sachgruppe(n) | 660 Technische Chemie |
| Online-Zugriff | Archivobjekt öffnen |
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