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Keyword [aroma-active compounds]
Result: 1 - 20 | Page: 1 of 2
1. Identification Of Aroma Active Compounds Of Citrus Juices And Aroma Variation During Processing And Storage
2. Study On Aroma Active Compounds And Adulteration Detection Of Orange Juice
3. Identification Of Aroma Active Compounds In Essential Oils And Tobacco Leaves Using Gase Chromatography-Mass Spectremetry/Olfactometry (GC-MS/O)
4. Study On Active Aroma Compounds In Puer Tea
5. Aroma Characterization Of Chicken Soup And Preparation Of Chicken Flavor
6. Identification Of Key Aroma-active Compounds From Chinese Mitten Crab And Mangrove Crab
7. The Influence Of Lichenysin And Aroma-active Compounds By Bacillus Licheniformis In Solid-state Fermentation On Quality Of Chinese Liquor
8. Study On Preparing Pork Flavour By Lipid Controlled Oxidation And Thermal Reaction
9. Studies On The Volatile Flavor Compounds Of Aspergillus Oryzae Fermented Douchi And Its Changes During The Processing
10. The Evolution And Formation Mechanism Of Key Aroma Compounds During The Process Of High-salt Liquid Fermentation Soy Sauce
11. Identification Of Characteristic Aroma-active Compounds In Meat Of Cultured Puffer Fish (Takifugu Obscurus)
12. Peanut Flour: Lipid Oxidation Mechanism And Its Modeling Of Shelf Life
13. Identification Of Characteristic Aroma Compounds And Preparation Of Chicken Broth Flavors
14. The Study Of Characteristic Aroma Compounds In Mandarin (Citrus Reticulata Blanco) Juices
15. Identification Of Key Aroma Active Compounds From Ruditapes Philippinarum Boiled Liquid
16. Refining Of Pomelo Peel Essential Oil Using Molecular Distillation And Analysis Of Fractions
17. Study On The Aroma Active Compounds And Aroma Improvement During The Submerged Fermentation Of Tuber Melanosporum
18. Flavour Analysis Of Egg-Based Sachima
19. Identification of the most aroma-active compounds in strawberries: Variety differences and the effects of heating on strawberry puree
20. Study On Characteristic Flavor Of Deep-fried Oil Of Allium Fistulosum L.
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