Volatile flavor substances - Globe Thesis

Keyword [Volatile flavor substances] Result: 41 - 60 \| Page: 3 of 4
41.	Research On The Technology Of Fermented Beverage Of Chaenomeles Speciosa（Sweet） Nakai
42.	Effect Of High Temperature Treatment On Beef Fat And Volatile Flavors
43.	Analysis Of Volatile Flavor Substances In Pepper Essential Oil And Its Application
44.	The Study On Aroma Characteristics Of Aroma-producing Yeast Fermentation And Its Application In Vegetarian Meat Products
45.	Optimization Of Detection Methods And Comparative Analysis Of Detection Results Of Volatile Flavor Compounds In Pork
46.	Process Optimization Of Pre-Conditioned Barbecued Pork Belly And Research On Its Quality During Preservation
47.	Research On The Flavor Enhancement And Quality Of Cold-pressed Peanut Oil By The Flavor Substance Being Prepared By Deep Eutectic Solvents
48.	Development And Efficacy Evaluation Of Immobilized Fermented Brown Rice Wine
49.	Optimization Of Process Conditions And Changes Of Volatile Flavor Compounds For Lactic Acid Bacteria Fermentation Of Sand Pugionium Cornutum (L.) Gacrtn.Green Juice
50.	Development And Quality Analysis Of Grifola Frondosa Crabapple Fermented Beverage
51.	Study On Quality Change Of Cowpea Fermented By Different Bacteria Inocμlation
52.	Study On The Dynamic Changes Of Volatile Flavor Substances And Bacterial Community Structure In Fermented Grains Of Chinese Strong-flavor Baijiu
53.	Study On Microbial Fluctuation And Substance Change During Accumulation Of Spring-flavor Baijiu
54.	Effect Of High Pressure Steaming Combined With Roasting On The Flavor Of Buckwheat Flour And Its Noodle Quality
55.	Changes Of Lipids In Fermented Whipping Cream Products And The Influence On Flavor Formation
56.	Study On The Effect Of Roasting Conditions On Antioxidant Capacity And Flavor Substances Of Camellia Seed Oil
57.	The Dose-response Relationship Between Nitrite And Myoglobin Was Explored And Its Application Based On The Lactate-NAD-LDH Model
58.	Study On Process Optimization Of Cantonese Sausage Mixed With Chicken,Duck And Pork
59.	Quality Characteristics And Microbial Diversity Of Xuanwei Ham
60.	Study On The Optimization Of Frying Process Parameters And Quality Changes Of Crispy Meat With Batter During Storage
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