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Amino acid, fatty acid, and mineral compositions of fruit, stem, leaf and root of Rubus amabilis from the Qinghai-Tibetan Plateau 期刊论文
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2014, 卷号: 33, 期号: 1, 页码: 26-31
作者:  Caidan, Rezeng;  Cairang, Limao;  Liu, Bin;  Suo, Yourui
浏览  |  Adobe PDF(487Kb)  |  收藏  |  浏览/下载：378/71  |  提交时间：2014/12/19
Rubus Amabilis  Nutritional Composition  Qinghai-tibetan Plateau  Himalayan Plateau  Food Analysis  Amino Acid  Fatty Acid  Mineral Element  Traditional Foods  Indigenous Foods  Wild Foods  Biodiversity And Nutrition  Food Composition  
Rapid and sensitive ultrasonic-assisted derivatisation microextraction (UDME) technique for bitter taste-free amino acids (FAA) study by HPLC-FLD 期刊论文
FOOD CHEMISTRY, 2014, 卷号: 143, 页码: 97-105
作者:  Chen, Guang;  Li, Jun;  Sun, Zhiwei;  Zhang, Shijuan;  Li, Guoliang;  Song, Cuihua;  Suo, Yourui;  You, Jinmao
浏览  |  Adobe PDF(1081Kb)  |  收藏  |  浏览/下载：451/121  |  提交时间：2014/12/19
Ultrasonic-assisted Derivatisation  Microextraction (Udme)  Free Amino Acids (Faa)  Bitter Foods  Bitter Taste Threshold (Btt)  Content Of Free Amino Acid Detected At Btt  Amount Level (Cabt)