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Keyword [Taste substance]
Result: 1 - 8 | Page: 1 of 1
1.
Study On The Changes Of Protein And Taste Substance In The Process Of Enzymatic Hydrolysis Of Pig Bone Extract
2.
Establishment Of Reference Material Model Of Green Tea Based On Its Taste Material Research
3.
Study On Flavor Substances Of Black Tea And Green Tea In Hanzhong
4.
Comparative Analysis On The Eating Quality Of Smoked Chicken From Different Regions
5.
Study On Low Temperature Water Conservation And Transportation Technology Of ?Epinephelus Fuscogu Ttatus×?epinephelus Lanceolatus
6.
Quality Detection Of Xinyang Maojian Tea Based On Electronic Nose And Electronic Tongue
7.
Analysis Of The Flavor Characteristics Of Radish Pickles With Different Fermentation Methods And Selection Of The Starter Cultures
8.
Study On The Mechanism Of Protein Degradation And Taste Substance Formation Of Jinhua Ham Based On Modern Processing Procedure
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