최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기食品科學 = Food science, v.26 no.6, 2005년, pp.196 - 198
Fan, Yaming (Department of Chemical, College of Biology and Chemical Engineering, Guangzhou University) , Ren, Sanxiang (Instrumentation Analysis and Research Center, Zhongshan University) , Cen, Yongheng (Department of Chemical, College of Biology and Chemical Engineering, Guangzhou University) , Li, Limin (Department of Chemical, College of Biology and Chemical Engineering, Guangzhou University) , He, Cuiyun (Department of Chemical, College of Biology and Chemical Engineering, Guangzhou University) , Li, Huiping (Department of Chemical, College of Biology and Chemical Engineering, Guangzhou University) , Peng, Jinhe (Department of Chemical, College of Biology and Chemical Engineering, Guangzhou University)
The essence oil in Kaempferia galanga L. consists of many flavor components. We chose Kaempferia galanga L. planted in Yangjiang, Guangdong province as the sample and extracted the essence oil by enzyme-decomposing together with steam distillation.The oil was analyzed and the components as well as ...
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