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Keyword [AEDA]
Result: 1 - 7 | Page: 1 of 1
1.
The Preparation Of Beef Thermo Process Flavoring And Analysis Of Its Aroma Active Components
2.
Identification Of Key Aroma-active Compounds From Chinese Mitten Crab And Mangrove Crab
3.
Identification Of Key Odorants In Steamed Chinese Mitten Crab
4.
Characterization Of The Key Odorants In Chinese Zhima Aroma-type Baijiu Studies
5.
The Study On The Key Aroma Compounds And Influencing Factors During The Aging Process Of Chinese Rice Wine
6.
Analysis Of Key Volatile Compounds In Different Brands Of Aromatic Sunflower Seeds And Rancid Volatile Compounds In Roasted Sunflower Seeds
7.
The Study On The Volatile Flavor Characteristics Of Chinese Traditional-type Soy Sauce
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