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Keyword [aroma]
Result: 1 - 20 | Page: 1 of 10
1. A Study On Brewing Techniques And Flavor Substances Of High Quality Apple Vinegar
2. Study On The Form, Variation And Aroma Regulation Of Typical Aroma In Apple Juice Processing
3. Studies On The Standardized Production And Technology Of Quality Improving Of Xuanwei Ham
4. Study On Aroma Compounds In Apple Wine Brewing
5. Effects Of Thermal And Nonthermal Processing On Aroma Substances, Enzymes And Bacteria In Hami Melon Juice
6. Study On The Aroma Analysis, Variation And Physicochemical Characteristic Index Of Pears
7. Identification Of Staphylococcus Spp. Isolated From Hunan Bacon And Its Mechanism Of Aroma-production
8. Research On Flavor Components Of Jinhua Ham And Preparation Of Its Flavoring Base
9. Preparation, Structure And Pervaporation Properties Of Copolymer Membranes For Removal Of Organic From Water
10. Study On Modification And Increases The Fragranceof Claret By Pulsed Electric Field Technology
11. Study On Novel Sigmatropic Rearrangements And Their Application In The Development Of Potential Aroma Compounds
12. Studies On The Flavor Compounds Of Duck Meat & Its Changes During The Processing
13. Studies On The Properties Of β-glucosidase From Aspergillus Sp. Obtained By Protoplast Fusion And Aroma-Enhancing Of Grape Wine
14. Identification Of Aroma Active Compounds Of Citrus Juices And Aroma Variation During Processing And Storage
15. Flavor And Freezing Technology Of Cooked Chinese Mitten Crab
16. Effects Of Ultra-high Pressure On Aroma Compounds In Fresh Orange Juice And Its Controlling Measures On Off-flavour
17. Study On The Formation And Changes Of Flavor Compounds In High-salt And Diluted-state Soy Sauce During Fermentation And Pasteurization
18. Aroma Compounds In Longan (Dimocarpus Longan Lour.) Juice And Aroma Variation During Processing And Storage
19. Study On Preparation, Properties And Application In Tobacco Of Casein Maillard Reaction Products
20. Study On The Preparation Of Dairy Flavor Base By Enzymatic Hydrolysis From The Cream And The Analysis Of Aroma Components In The Dairy Products
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