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Keyword [aroma]
Result: 181 - 200 | Page: 10 of 10
181. The Isolation And Identification Of Oenococcus Oeni From Wine And The Stufy Of Glycosidase Activities From Different Wine Regions
182. The Research On The Making Process Of Noble-rot Wine By Artificial Botrytized Grapes
183. Analysis Of Aroma Substances Of Five Kinds Of Vinegar
184. Analysis Of Physicochemical Compositions Of "Ai’ji Black Tea" And Identification Its Aroma-active Components
185. Study On Brewing Technology Of Honey-royal Jelly Wine
186. Study On Dynamic Transformation Of Chemical Components And Sensory Quality Of Cut Tobacco During Primary Processing
187. The Subdivide Of Aroma Type Of Full-aroma-style Flue-cured Tobacco And The Characteristic Components Of Different Subtype
188. Effects Of Two Types Of Barns On Pigment, Starch Metabolism And Quality Of Tobacco
189. The Preliminary Research Of The Separation And Aroma Produci Characteristics Of Increased Flavor Lactic Acid Bacteria Form Ghee
190. Study Of Preparation Of Dense Fragrant Sesame Oil By Aroma Source Of Mail Lard Reaction And Flavor Substances
191. The Effect Of Processing Technologies On The Quality Of Melon Juice
192. Chinese Rice Wine Features Aroma Composition Analysis And The Development Research Of Special Rice Wine
193. Screening Of Aroma-producing Yeasts And Preparation Of Active Dry Yeast By Freeze-drying Method
194. Study On Microencapsulation Of Fenghuang Camellia Sinensis Flavor
195. The Influence Of Postharvest ASM Treatments On Ethylene Metabolism And Aroma Release Of ’Yujinxiang’ Muskmelon
196. Effect Of Ultrasound On Aroma Compounds Of Freshly-squeezed Orange Juice And Its Mechanism
197. Characteristics Of Olive Brandy Distillation
198. Extraction Of Aroma Components Of PU-ERH Tea And Quantitative Analysis Of Woody Aroma Components
199. Association Study Of Aroma Compounds And Aroma Style Of Maotai-Flavor Liquor
200. Study On The Changes Of Aroma Components During Key Processing Units And Storage In Pomelo And Lemon Juice
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