Volatile compounds - Globe Thesis

Keyword [Volatile compounds] Result: 181 - 200 \| Page: 10 of 10
181.	Study On Quality Characteristics Of Traditional Air-Dried Sausage Of Ningxiang Pork Meat And Related Influence By Inoculating Of Starter Cultures
182.	Effect Of Ultra-High Pressure Treatment On The Qualities Of Low Salt Surimi
183.	Study On The Influence Of Adding Sugars On The Flavor Qualities Of High-salt Liquid Fermentation Soy Sauce
184.	Studies On The Nutritional And Functional Compounds Of Quinoa Tea And Its Antioxidant Activity
185.	Study On Processing Technology Of Jujube Mixed Wine And Fermented Jujube Mixed Drink
186.	Research On The Development And Quality Control Of Fermented Chicken Jerky
187.	A Profile Of The Volatile Compounds With Bitter And/or Astringent Taste In Baijiu (Chinese Liquor)
188.	Study On The Differences Of Compounds In Chixiang Aroma Type Traditional Bingqu And Mechanical-making Moldy Bran (Fuqu)
189.	Volatile Compounds In Fresh Leaves And Their Changes During Processing
190.	Analysis Of Key Volatile Compounds In Different Brands Of Aromatic Sunflower Seeds And Rancid Volatile Compounds In Roasted Sunflower Seeds
191.	The Analysis Of The Components Of Xinglong Coffee With Different Degree Of Roasting And The Effect Of Roasting Process On Quality
192.	Analysis Of Volatile Constituents In Discarded Tobacco Leaves And Solution Collected During Flue-curing Process
193.	Studies And Applications On Non Polar Solvent Microwave-assisted Extraction Technologies
194.	Effect Of Sesame Oil And Fatty Acids On Thermal Reaction Volatile Compounds From Defatted Sesame Meal
195.	Study On The Formation Law Of Volatile Compounds Like Oxygenated ?,? Unsaturated Aldehydes During Lipid Oxidation
196.	The Analysis Of Volatile Compounds And Nutrition Composition In Peanut Oil
197.	Study On Optimization Of Production Process And Sensory Quality Of Grilled Eel
198.	Study On Volatile Components And Stability Of Fermented Chinese Jujube
199.	The Volatile Compounds In The Flowers Of Allium Tenuissimum And The Research Of The Antibacterial And Antioxidant Effect
200.	Effect Of Roasting Process On Main Components Of Sesame Seed And Volatiles Of Sesame Oil
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