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Keyword [Taste compounds]
Result: 1 - 20 | Page: 1 of 2
1. Flavor Character Of Silver Carp And The Influence Of Heating History On The Silver Carp Flavor
2. Study On The Formation And Changes Of Flavor Compounds In High-salt And Diluted-state Soy Sauce During Fermentation And Pasteurization
3. Study On The Basic Tastes And Taste Compounds In Water-soluble Extract Of Sufu
4. The Research On Taste Compounds Of Green Tea
5. Study On The Nonvolatile Taste Compounds Of Yongxin Fermentated Radish And Pure Starter-making And Fermentation
6. Research The Characteristic Of The Traditional Meat (Roasted Chicken) During Processing
7. The Effects Of Making Koji With Mixed Strains On Physicochemical Properties And Sensory Evaluation Of High-salt And Liquid-state Soy Sauce
8. Research The Characteristic Of The Traditional Meat (roasted Chicken) During Processing
9. The Effects Of Different Solid Concentrations Fermentation On Physicochemical Properties And Sensory Evaluation Of High-salt And Liquid-state Soy Sauce
10. Characterization Of Flavor Substances Of Farmed Takifugu Obscurus
11. Study On The Change Of Taste Compounds During The Process And Storage In The Stewed Duck
12. Study On Flavor And Physiological Active Of Soy Sauce
13. Study On Nutrition And Flavor Components Of Three Kinds Of Sea Crabs
14. Study On The Change Of Taste Compounds During The Processing And The Isolation And Identification Of Flavour Peptides In Water Boild Salted Duck
15. Effect Of High Pressure Combined With Thermal Treatment On Taste Compounds And Flavorof Pork
16. Study On The Formation Pathway And Regulation Mechanism Of Main Bitter Compounds In Maillard Reaction
17. Sensory-Guided Analysis Of Retronasal Burnt Aroma And Less-Volatile Bitter Taste Compounds In Soy Sauce Aroma Type Baijiu
18. Functional Study Of The Candidate Genes Related To Volatile Organosulfur And Taste Compounds Metabolism In Lentinula Edodes
19. Study On The Differences In Umami Related Taste Compounds Of Coilia Ectenes In Different Month And Construction Of Sensory Evaluation Model
20. Application Of Ultrasonic Spray-Freeze Drying Technique In Preparation Of Seasoning Powder For Soup
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