Volatile flavor substances - Globe Thesis

Keyword [Volatile flavor substances] Result: 21 - 40 \| Page: 2 of 4
21.	Rapid Identification Of COD Products And Study On Their Lipids And Flavor Sudstances
22.	Study On Effect Of Lipoxygenase And Microcapsule Antioxidation In The Production Of Sichuan Bacon
23.	Study On The Effect Of Integrated Sterilization Stew On The Quality Of Braised Beef With Potatos
24.	Analysis Of Main Nutrients Of Huarong Mustard And Brassica Juncea Var.Integlifolia And Study On The Variation Of Nutritional Components In Lactic Acid Fermentation In Brassica Juncea Var.Integlifolia
25.	Study On Aroma Components Of Fen-flavor Chiese Baijiu
26.	Analysis And Evaluation Of Volatile Flavor Substances In Koumiss And Milk Wine In Inner Mongolia
27.	Study On The Processing Technology Of Instant Fresh Water Fish Products
28.	Research Of Flavor Substance Of Hypsizygus Marmoreus And Its Taste Peptides Preparation
29.	Study On The Effect Of Temperature Stress On The Flavor Metabolism Of Bacillus Amyloliquefaciens JP-1 Based On Transcriptomics
30.	Optimization Of Maillard Reaction Conditions For Chicken Liver Protein Enzymatic Hydrolysate And Its Product Characteristics
31.	Ultrasonic-assisted Extraction Process And Frying Performance Of Black Soybean Oil
32.	Identification Of Adulteration Of Beef And Mutton Based On Nucleic Acid, Protein And Specific Flavor Substances
33.	Correlation Between Microbial Diversity And Volatile Flavor Compounds In Kefir Fermentation Process
34.	Effect Of Bio-fermentation Of Asparagus(Gracilaria Lemaneiformis)on Deodorization And Active Substances
35.	Quality Evaluation Of Several Mulberries In Xinjiang And Optimization Of Mulberry Wine Production Technology
36.	Research On The Effect Of Low Sodium Composite Salt On The Quality Change Of Air-dried Lamb
37.	Study On Flavor And Edible Quality Of Soybean Dregs Modified By Fungus And Bacteria Fermentation
38.	Effect Of Electric Field On Physicochemical And Structural Properties And Flavor Of Gluten Protein
39.	Effect Of Pretreatment With High Temperature On The Quality And Flavor Of Hot Air-dried Mushrooms
40.	The Dynamical Variation Of Culturable Functional Bacterial Groups In The Fermentation Process Of Fen-flavor Xiaoqu Jingjiu And It’s Effect On The Flavor
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