Odor activity value - Globe Thesis

Keyword [Odor activity value] Result: 1 - 17 \| Page: 1 of 1
1.	Study On Flavor And Quality Variation During Process Of Dried Grass Carp With Low-salt And High-water Content
2.	Analysis And Identification Of Characteristic Flavor Compounds In Hongqu Glutinous Rice Wine
3.	Study On The Volatile Compounds And Their Combination To Proteins Of Silver Carp
4.	Research On Volatiles In Series Of Gujinggong Nianfenyuanjiang Baijiu
5.	Flavor Profiling Of Marinated Beef Collected From Different Regions Of China
6.	The Study On The Key Aroma Compounds And Influencing Factors During The Aging Process Of Chinese Rice Wine
7.	Research On Aroma Of Blueberry And Processing Of Fruit Juice
8.	Improvement Of Dry Process And Flavor Composition Of Huagui Porcup
9.	Study On The Technology And Mechanism Of Key Aroma Compounds Retention In Tomato Juice
10.	The Study On The Volatile Flavor Characteristics Of Chinese Traditional-type Soy Sauce
11.	Study On The Effects Of Pan-firing And Baking Temperature On The Aroma Type And Characteristic Of Green Tea
12.	Study On Changes Of Quality And Aroma Components Of Rapeseed Oil During Refining And Storage
13.	Effects Of Raw Materials And Production Processes And Storage Conditions On Flavor And Comprehensive Quality Of Oils
14.	Effects Of Different Smoking Materials On Volatile Compounds In Smoked Chicken Thigh
15.	Study On Characteristic Aroma Compounds And Perceptual Interaction Of Laimao Baijiu
16.	Identification And Formation Mechanism Of Key Volatile Flavor Compounds In Pickled Ginger
17.	Research On The Main Aroma Components Of Tobacco Leaves, Cigarettes And Tobacco Additives Based On Aroma Vitality Value
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