Font Size:
a
A
A
Keyword [Glycosidically bound]
Result: 1 - 10 | Page: 1 of 1
1.
β-Glucosidase Production By Submerged Fermentation And Its Application
2.
Study On Aroma Characterization Of Mango Fruit
3.
Contribution Of Glycosidically Bound Volatiles On The Aroma Formation Of Oolong Tea And Black Tea
4.
Study On The Variation Mechanism Of Volatile Components In Fresh Tea Leaves Caused By Ultra High Pressure
5.
Studies On The Extraction, Isolation And Identification Of Glycosidically Bound Aroma Components In Six Kinds Of Fruits
6.
Accumulation Of Free And Glycosidically-bound Terpenes And Its Transcriptional Regulation In Wine Grapes
7.
Study On The Glycosidic Flavor Constituents In Green Tea Based On Modification-specific Metabolomics Approach
8.
The Evolution Of Aroma Compounds During The Process And Characteristic Aroma Compound Of Litchi Wine
9.
The Influence Of Glycosidically Bound Volatile Components In Kiwifruit Juice And Its Key Processing Steps On Aroma
10.
Study On The Technology And Aroma Change Of Jujube Juice Fermented By Lactobacillus Plantarum
<<First
<Prev Next>
Last>>
Jump to
