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Keyword [key aroma]
Result: 1 - 20 | Page: 1 of 3
1.
The Preparation Of Beef Thermo Process Flavoring And Analysis Of Its Aroma Active Components
2.
The Research On The Model System Of Maillard Reaction And The Prepartion Of The Beef Flavoring
3.
Study Of Pressing Process And Stora Geconditionson Key Aroma Compounds And Oxidation Stability Of Linseed Oil
4.
The Key Aroma Compounds Of Vidal Icewine And Their Contribution To The Icewine Sensory Characteristic
5.
Identification Of Key Aroma-active Compounds From Chinese Mitten Crab And Mangrove Crab
6.
Key Aroma Components Of Cherry Wine And Influence On Aroma Components Of Fermentation Process
7.
The Evolution And Formation Mechanism Of Key Aroma Compounds During The Process Of High-salt Liquid Fermentation Soy Sauce
8.
Study On The Change Rules Of Volatile Compounds In Brandy During Aging Process
9.
Study Of Aroma Compounds In Three Chinese Moutai Liquors Of Different Ages
10.
Identification Of Key Aroma Active Compounds From Ruditapes Philippinarum Boiled Liquid
11.
Characterization And Formation Mechanism Of Key Aroma Compounds In Beijing Roasted Duck
12.
Study On Key Aroma Compounds And Sensory Evaluation Of Synergism Among Odorants In Light Aroma-type Liquors
13.
The Study On The Key Aroma Compounds And Influencing Factors During The Aging Process Of Chinese Rice Wine
14.
Flavour Analysis Of Egg-Based Sachima
15.
Analysis Of Key Aroma Components In Chicken Flavor And Research On The Molecular Sensory
16.
Preliminary Study On Key Aroma Compounds In Sugar-Smoked Chicken Thighs And Its Formation Mechanism
17.
Identification Of The Key Aroma Components And Authenticity Estimation Based On Flavor Fingerprint In Olive Oil
18.
Identification Of Key Aroma Compounds Of Straw Mushroom And Its Taste Peptides Preparation
19.
Study On The Technology And Mechanism Of Key Aroma Compounds Retention In Tomato Juice
20.
Effect Of The Water-soluble Matrix Compositions Of Pu-erh.tea On Release Of Key Aroma Compounds
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