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Keyword [SPME]
Result: 181 - 200 | Page: 10 of 10
181. Effects Of Different Drying Methods On Quality And Volatile Components Of Capsella Bursa-Pastoris L
182. Analysis Of The Volatile Compounds Of Toon A Sinensis And Primary Study Of Its Aro- MA-Producing Mechanism
183. Study On The Effect Of Cooking Conditions On Flavor Of Stewed Chicken And Chicken Broth
184. The Research Of The Volatile Components And Solvent Extraction From Hainan Vanilla Pods
185. Extraction And Determination Of Volatile Odor Components In Polymeric Sponges
186. Studies On Volatile Flavor Compounds In Boletus Edulis
187. Process Optimization And The Study On The Changes Of Volatile Compounds Of Goose Meat With Pickled Peppers
188. Identification Of Volatile Flavor Compounds From Codfish And Study On Deodorization Methods
189. Optimization Of The Extraction Conditions And Analysis Of The Changes Of Volatile Compounds In The Fermentation Of Traditional Sichuan Pickles
190. Application Of Multiple Headspace SPME Followed By GC To Quantitative Analysis Of Ethyl Carbamate In Various Alcoholic Beverages And Bread
191. New Zinc Oxide-Polydimethylsiloxane Composite Coating For Solid Phase Micro-extraction And Application In Human Breath Analysis
192. Study On Volatiles And Scent Of Green Tea
193. Study On The Quality And New Technology Of The Solidliquid Mixed Fermented Tartary Buckwheat Vinegar
194. The Study Of Difference In The Different Area Of The Petri Dish During The Lignin Degradation By The Mixed Culture Of Phanerochaete Chrysosporium And Trichoderma Viride
195. Interaction Of Soy Protein Isolate And Lemon Flavor Compounds
196. Effect Of Feruloylated Oligosaccharides From Maize Bran On Volatiles And Intermediates During The Maillard Reaction
197. The Antioxidant Activity And Their Application On Oil From Oil-tea Camellia Defatted Cake Extract
198. The Fishy Odor Removing,Rheological Properties Of Tilapia Skin Gelatin And Its Impact On Yoghourt Quality
199. Study On Quality Of Table Grapes In The Process Of Logistics
200. Study On Volatile Flavor Compounds In Red Wine Brewing Process
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