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消防法
第4類:引火性液体
第二石油類
危険等級III
非水溶性液体
Jan Code
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M66951-25G:
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Stefan Ivanović et al.
Molecules (Basel, Switzerland), 26(5) (2021-04-04)
Plum brandy (Slivovitz (en); Šljivovica(sr)) is an alcoholic beverage that is increasingly consumed all over the world. Its quality assessment has become of great importance. In our study, the main volatiles and aroma compounds of 108 non-aged plum brandies originating
Olga Vyviurska et al.
Journal of food science and technology, 54(13), 4284-4301 (2017-12-01)
Nowadays, fingerprinting of food became one of the most perspective analytical tools to resolve a problem of food quality and authentication, especially in difficult cases like differentiation of fruit varieties. In this work, plum brandies distillated by the same technology
Shujuan Zhang et al.
Molecules (Basel, Switzerland), 20(12), 21609-21625 (2015-12-04)
Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes' potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments (direct press after crushing, whole cluster
Rugang Zhu et al.
Food & function, 10(12), 8081-8093 (2019-11-19)
Pectin oligosaccharides (POSs) can not only be used as prebiotics to promote the growth of beneficial bacteria in the intestine but also can be used as natural food-borne antiglycation agents to inhibit the formation of advanced glycation end products (AGEs)
Ana C Vieira et al.
Food chemistry, 317, 126466-126466 (2020-03-03)
Despite the literature comprises numerous studies dealing with the analysis of wort and beer flavour-related compounds by HS-SPME followed by GC-MS quantification, no generalized consensus exists regarding the optimal conditions for the extraction procedure. The complex chemistry nature of these
ライフサイエンス、有機合成、材料科学、クロマトグラフィー、分析など、あらゆる分野の研究に経験のあるメンバーがおります。.
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