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Keyword [Volatile compounds]
Result: 41 - 60 | Page: 3 of 10
41.
Preliminary Study On Aroma Generation Of Fermented Soymilk By Lactobacillus Plantarum
42.
Application Of Pulsed Electric Fields On Milk Sterilization And Its Effect On Milk Fat
43.
The Correlations Between Sensory Evaluation And Intrinsic Quality, Physiochemical Indexes Of Daqu
44.
Comparative Studies On Fermentation Properties About Regional Characteirstic Sourdough Steamed Breads And Their Preferred Lactobacillus
45.
Study On The Aqueous Enzymatic Extraction Of Freshwater Fish Oil And Analysis Of Its Volatile Compounds
46.
Study On The Flavor Of Choerospondias Axillaris Fruit And Preparetion Of Nutrition-enriched Pastilles
47.
Determination Of The Volatile Compounds Of Xinjiang Mutton With Different Temperature Treatment
48.
Study Of The Volatile Compounds From Honey And The Fatty Acids From Corn Germ Oil
49.
Establishment Fingerprint Of Volatile Compound Of Yak And Qinchuan Beef Stock
50.
Effect Of Ultrasound On Oualitv Of Fresh-squeezed Orange Juice
51.
Research On The Changes Of Volatile Compounds Of Jasmine Tea During The Scenting Process And Technology Improvement
52.
Analysis Of Flavor Formation Components In Animal Fat
53.
Analysis Of Volatile Compounds In Chinese Traditional Fermented Flour Paste
54.
A Halophilic Aromatic Yeast Coordination With Aspergillus Oryzae In Koji Making Of Soy Sauce Brewing
55.
Autolysis Of Aspergillus Oryzae Mycelium And Effect On Flavuor Of Soy Sauce
56.
Preliminary Research Of Binding Ability Between Fishy Volatile Compounds And Myosin From Silver Carp Fresh
57.
Effect Of Spices On The Volatile Compounds And Studies On Gas Chromatography Fingerprint From Hand-grabbed Lamb
58.
The Influence Of Origins And Drying Process On Volatile Substances And Carotenoids Of Wolfberry
59.
Study On Volatile Compounds Analysis Of Bayberry Juice And Relationship With Aroma Quality
60.
Characterization Of Volatile Compounds Of Chinese Liquors By GC-MS And Sensory Evaluation
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