SPME-GC-MS - Globe Thesis

Keyword [SPME-GC-MS] Result: 1 - 20 \| Page: 1 of 8
1.	Study On The Aroma Analysis, Variation And Physicochemical Characteristic Index Of Pears
2.	Quality On Mutton Of Crossbreed Of Borderdale And Poll Dorset Sheep
3.	Analyses Of Nitrobenzene, Benzene, Tolurene, Aniline By HS-SPME-GC-MS And Application Of Resin Supported Nano-iron In Degradation Of CCl4
4.	Study On Selecting Excellent Kiwi Wine Yeasts And Controlling Aroma Components
5.	Study On Growth Kinetics And Pharmacokinetics Of Alicyclobacillus Acidoterrestris In Apple Juice
6.	Study On Selecting Superior Cider Strain And Controlling Aroma Components
7.	Study On The Determination And Degradation Of Environmental Hormones-Phthalic Acid Esters
8.	Studies On Determination Of Aroma Components Of Zhenjiang Fragrant Vinegar Parched Rice And Its Antioxidant Activity
9.	Studies On The Aroma Compounds Analysis And Aroma Change During Processing Of Mango
10.	Study On Terpenoid Compounds And β-Glucosidase Change In Vidal Grape At Stages Of Ripping And Freezing
11.	Separation And Identification Of Superior Yeast And Acetobacter Acetic From Vinegar Of Persimmon With No Added Microbial Strain And Study Of Physico-Chemical Changes In The Course Of Aged Of Vinegar
12.	Study On The Variation Of Nutrition And Typical Aroma Of Litchi Juice During Processing
13.	Enzymatic Hydrolysis Of Chicken Protein And The Preparation Of Meat-like Flavor By Maillard Reaction
14.	Study On The Characteristic Aroma Components Of Pu-erh Tea
15.	Influence Of Hop Aroma Compounds On Beer Flavor Quality
16.	Study On The Variation Of Flavor Substrances For Fermentation And Superior Conditions Of Soy Sauce
17.	Study Of Microwave Baking On Salty Peanuts And Quality Evaluation
18.	Analysis Of Volatile Componets In Chive And Creation Of Chive Flavor
19.	Study On Volatile Conponents During Fermentation Process Of Sweet Flour Paste
20.	Study On Processing And Shelf Life Of Prepared Duck Products
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