期刊文献+

味觉与化学 被引量:1

下载PDF
导出
作者 鲁古之
出处 《化学教学》 CAS 北大核心 1997年第2期27-29,共3页 Education In Chemistry
  • 相关文献

同被引文献16

  • 1农业部渔业局.2013中国渔业统计年鉴[M].中国农业出版社.2014.
  • 2Wen X B, Chen L Q ,Zhou Z L,et al.Reproduction response of Chinese mitten - handed crab ( Eriocheir sinensis ) fed different sources of dietary lipid [J] .Comparative Biochemistry and Physiology Part A : Molecular & Integrative Physiology, 2002,131 (3) :675-681.
  • 3Pan L Q, Xiao G Q, Zhang H X, et al. Effects of different dietary protein content on growth and protease activity of Eriocheir sinensis larvae [J]. Aquaculture, 2005,246 (1-4) : 313- 319.
  • 4Liyana- Pathirana C, Shahidi F, Whittick A, et al. Effect of season and artificial diet on amino acids and nucleic acids in gonads of green sea urchin Strongylocentrotus droebachiensis [J].Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology,2002,133 (2) :389-398.
  • 5Liu J K, Zhao S M, Xiong S B. Influence of recooking on volatile and non- volatile compounds found in silver carp Hypophthalmichthys molitrix [J]. Fisheries Science, 2009,75 ( 4 ) : 1067-1075.
  • 6Yamaguchi S, Yoshikawa T, Ikeda S, et al.Measurement of the relative taste intensity of some L- α - amino acids and 5'- nucleotides [J].Journal of Food Science, 1971,36 (6) : 846- 849.
  • 7Chen D W, Zhang M, Shrestha S. Compositional characteristics and nutritional quality of Chinese mitten crab (Eriocheir sinensis ) [J] . Food Chemistry, 2007, 103 ( 4 ) : 1343-1349.
  • 8Shallenberger R. Taste of amino acids [J] .taste chemistry, 1993,226-233.
  • 9Fuke S, Ueda Y.Interactions between umami and other flavor characteristics[J].Trends in Food Science & Technology, 1996,7 (12) :407-411.
  • 10Kawai M, Okiyama A,Ueda Y.Taste enhancements between various amino acids and IMP[J] .Chemical senses,2002,27 ( 8 ) : 739-745.

引证文献1

二级引证文献14

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部