HS-SPME - Globe Thesis - Globe Thesis

Keyword [HS-SPME] Result: 21 - 40 \| Page: 2 of 7
21.	Study On The Flavor Characteristic Of Distillation Process Of Brandy
22.	Microbial Diversity And Flavor Formation In Onion Fermentation
23.	Analysis Of Volatile Component Of Tea Using Gas Chromatography-mass Spectrometry And Chemometric Methods
24.	The Study Of Rapid Detection Techniques Of Food-borne Pathogens Based On The Metabolites
25.	The Important Odorants Of Qingke Liquor And The Aroma Compounds In Its Fermented Grains
26.	Sensory Evaluation Of Coffee In Different Roasting Degrees And Analysis Of The Main Effecting Chemicals
27.	Determination Of The Volatile Compounds Of Xinjiang Mutton With Different Temperature Treatment
28.	The Research Of The Mixing Type Of Kadsura Longipedunculata Health Wine
29.	Analysis Of Physicochemical Compositions Of "Ai’ji Black Tea" And Identification Its Aroma-active Components
30.	Study On The Volatile Flavor Compounds Of Hubei Specialty Duck Meat Product
31.	Research On The Changes Of Volatile Compounds Of Jasmine Tea During The Scenting Process And Technology Improvement
32.	Application Of Electronic Nose On Discriminant Of Shrimp Freshness
33.	Association Study Of Aroma Compounds And Aroma Style Of Maotai-Flavor Liquor
34.	Studies On Process Of Flavoring Agent Fermented By Salted Pepper Juice
35.	Study On The Extraction、Analysis And Functionality Of Amomum Kravanh Pirre Ex Grgnep
36.	Study On Aromatic Compounds In Camellia Oil Based On Spme/gc
37.	Application Study On Analysis Of Environmental Pollutant And Toxicant In Marine Ecosystem By Gc/ms
38.	Classification Of China Soy Sauce Using Artificial Neural Networks And Discriminant Techniques
39.	The Construction Of Model System With Soymilk Volatiles And Influence Of Components On Its Flavor
40.	Research On Improvement Of Tobacco Flavor By Osmanthus Essential Oil And Concrete
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