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Keyword [aroma compounds]
Result: 21 - 40 | Page: 2 of 10
21. Studies On Aroma Compounds Of Chinese Soy Sauce Aroma Type Liquor
22. Analysis On The Dynamic Change Of Composition Of Aroma Compounds In The Process Of Fermentation Of Dry Wine Of Merlot
23. Identification Of Aroma Active Compounds In Essential Oils And Tobacco Leaves Using Gase Chromatography-Mass Spectremetry/Olfactometry (GC-MS/O)
24. Comparison On Aroma Compounds Of Soy Sauce And Strong Aroma Type Liquors
25. The Important Odorants Of Qingke Liquor And The Aroma Compounds In Its Fermented Grains
26. Effect Of Ultrasound On Aroma Compounds Of Freshly-squeezed Orange Juice And Its Mechanism
27. Extraction Of Aroma Components Of PU-ERH Tea And Quantitative Analysis Of Woody Aroma Components
28. Association Study Of Aroma Compounds And Aroma Style Of Maotai-Flavor Liquor
29. Study On Active Aroma Compounds In Puer Tea
30. Research On The Changes Of Flavor And Quality In Hami Melon Juice By Supercritical Carbon Dioxide Technology
31. Study Of Pressing Process And Stora Geconditionson Key Aroma Compounds And Oxidation Stability Of Linseed Oil
32. The Key Aroma Compounds Of Vidal Icewine And Their Contribution To The Icewine Sensory Characteristic
33. Odor Profile Of Chinese Roasted-sesame-like Aroma Type Liquor
34. The Impact Of Carotenoids Degradation In Fermentation Wolfberry Wine On Aroma Compounds
35. Study On The Effect Of Yeast Mannose Glycoprotein On The Quality Of Wine
36. Study On Impact Aroma Compounds Of Dry Wines Of Cabernet Sauvignon From Shacheng Area
37. Research On The Changes Of Aroma Compounds In Green Tea During Storage
38. Extraction Of Tobacco Flavor Compounds From Discarded Tobacco Leaves And Their Application In Cigarettes And In Vitro Bioactivities
39. Studies On Characteristic Aroma Identification And Generation Mechanism Of Flax Seed Oil In Xinjiang
40. The Regulation Of Cider Aroma Compounds And The Determination Based On Fourier Transform Near Infrared Spectroscopy
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