Volatile components - Globe Thesis

Keyword [Volatile components] Result: 181 - 200 \| Page: 10 of 10
181.	Research On The Identification Of Wine Origin In Five Producing Areas Of Australia Based On Multi-fingerprint Technology
182.	Study On The Chemical Components And Flavor Quality Of Hainan Coffees From Different Geographical Origins
183.	Isolation And Screening Of Lactic Acid Bacteria From Pickle And The Immunoregulatory Effect Of Goji Berry Juice Fermented On Mice
184.	Analysis Of Volatile Substances In Moringa Seeds And Study On Antioxidant Activity
185.	Effect Of Red Light On The Metabolites Of Fresh Tea Leaves Withering
186.	Study On The Formation Mechanism Of Volatile Substances In Germinated Foxtail Millet Based On Lipid Metabolism
187.	Optimization Of Fermentation Formula And In Vitro Antioxidation Of Mixed Donkey Milk
188.	Effect Of Milk Composition On Sensory Quality Of Coffee And Its Related Mechanism Analysis
189.	Study On The Effect Of Oiland Frying Condition On The Flavor Of Fried Tilapia
190.	Studies On The Effect Of Different Tea Shoot Maturity On The Quality Of Green Tea Based On Metabolomics And The Processing Technology Of Green Tea Bag
191.	Study On Process Optimization And Mechanism Of Freezing-Heat Pump Combined Drying Tilapia Fillets
192.	Analysis Of Mixed Fermentation Of Indigenous Metschnikowia Pulcherrima And Its Influence On Volatile Components
193.	Analysis Of Compositions,Functionalities Of Different Chinese Tamarind Indica L. And Study On The Processing Method Of Tamarind Probiotic Beverage
194.	The Influence Of Glycosidically Bound Volatile Components In Kiwifruit Juice And Its Key Processing Steps On Aroma
195.	Study Of The Correlative Components Of Fishy Odor In Carassius Auratus And Sparuslatus And The Effect Of Heat Treatment
196.	Fermentation Technology Of Passion Fruit Vinegar And Characteristic Chemical Components During The Fermentation Process
197.	Analysis And Control Of Quality And Safety Of High-quality Sashimi During Storage,Processing And The Process For Sale
198.	Analysis Of Bacterial Diversity And Volatile Components In "Sanwei" Chopped Pepper During Storage
199.	Process Optimization And Flavor Change Of Low-sugar Yeast Fermented Purple Potato Powder
200.	Study On Changes Of Components Of Fish Sufu Fermented By Microorganism
<<First <Prev Next> Last>> Jump to