Font Size:
a
A
A
Keyword [Bound aroma]
Result: 1 - 9 | Page: 1 of 1
1.
Screening Of High β-glucosidase Producing Strains And The Effect Of β-glucosidase On The Bound Aroma In Wine
2.
The Effect Of Yeasts On Free And Bound Aroma Compounds In The Fermentation Process Of Cabernet Gernischt Dry Red
3.
Study On The Variation Mechanism Of Volatile Components In Fresh Tea Leaves Caused By Ultra High Pressure
4.
Studies On The Extraction, Isolation And Identification Of Glycosidically Bound Aroma Components In Six Kinds Of Fruits
5.
Studies On Aroma Compounds In Papaya(Carica Papaya L.)Juice And Aroma Variation After Thermal Sterilization
6.
Analysis Of The Aroma Compounds Of Pomegranate And Research On Flavour-Enhancing By Enzymatic Hydrolysis
7.
Bound Aroma Compounds Of Liquor-making And Qu-making Materials
8.
Study On Free And Bound Aroma Components Of Five Natural Products In Wuling Area
9.
Characterisation Of Bound Volatile Compounds Of Kiwi And The Regulation Of Its Wine Aroma
<<First
<Prev Next>
Last>>
Jump to
