Pan, Y., Yang, X., Xu, M., Liang, H., Xiao, H., Huang, D., & Sun, G. Mechanism of dyeing technique of Xiang-yun-sha and bioaugmentation of its coating mud with iron reducing bacteria. 48, 1012-1020. https://doi.org/10.1360/N092018-00136
Y. Pan X. Yang M. Xu H. Liang H. Xiao D. Huang G. SunBacteria Coatings Condensed tannin Condensed tannins Dyeing Dyeing technique Flavonoids High resolution mass spectrometry Hydrogen bonds Infrared spectroscopy Intangible cultural heritage Intangible cultural heritages Interaction mechanisms Iron compounds Iron reducing bacteria Iron reduction Mass spectrometry Microbial iron reduction Proteins Quinone Reduction Shewanella decolorationis S12 Tannins
Ver
Huang, J., Liu, Y., Yang, W., Liu, Y., Zhang, Y., Huang, M., & Sun, B. (2018). Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value. Journal Of Agricultural And Food Chemistry, 66, 689-694. https://doi.org/10.1021/acs.jafc.7b04839 (Original work published jan)
Jia Huang Yuping Liu Wenxi Yang Yingqiao Liu Yu Zhang Mingquan Huang Baoguo SunAEDA Aroma active compounds Aroma extract dilution analysis Beijing douzhi Beverages Chemical analysis Chromatography Distillation Essential oils Finite difference method Flavor compounds Flavoring Agents Fragrances GC-O Gas chromatography-mass spectrometry Gas chromatography Gas chromatography olfactometries Gas chromatography-mass spectrometry Humans Mass spectrometry OAV Odorants Odors Olfactometry Plant extracts Simultaneous distillation extraction Smell Solvent-assisted flavor evaporations taste Vigna Volatile Organic Compounds Analysis aroma-active compounds beverage chemistry flavoring agent Fragrance human mass fragmentography odor Olfactometry quantitative analysis taste volatile organic compound
Ver