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Keyword [Lipid hydrolysis and oxidation]
Result: 1 - 4 | Page: 1 of 1
1.
Effects Of Lipid Hydrolysis And Oxidation On The Flavor Formation Of Hubei Traditional Fermented Ham
2.
Influence Of Partial Substitution Of NaCl By KCl On Fat Oxidation And The Formation Of Flavor Compounds In Dry-cured Ham
3.
Regulation Of The Physicochemical And Quality Characteristics Of Wholegrain Brown Rice By Applying High Hydrostatic Pressure Technology
4.
Effect Of Partial Substitution Of NaCl By KCl On Physicochemical Properties And Volatile Flavor Of Different Parts Of Dry Cured Ham
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