flavor substance - Globe Thesis

Keyword [flavor substance] Result: 21 - 40 \| Page: 2 of 5
21.	The Study On The Moutai-Flavor Liquor High-Temperature Stacking Process
22.	Study On New Fermentation Technology And Products Development Of Douchi
23.	Research On The Formation Mechanism Of Wheat Flour And Buckwheat Flour Mixed Dough And Buckwheat Bread Baking Properties
24.	Analysis Of Microbial Communities And Its Effect On Flavor Substance Of Raw In Chinese Strong-flavor Liquor Pit Muds
25.	The Quality Analysis And Evaluation Of Tibet Yak Meat
26.	The Development Of Sweet Potato Rice Cake And The Study On Its Storage Quality
27.	Identification Of Toona Sinensis Characteristic Aroma And The Change During The Processing
28.	Study On The Change In Vanilla Extraction Process And Refining Method Of Flavor Substance
29.	Study On Quality And Flora Composition Of Softening And Color-changing Pickled Radish In A Factory Of Chongqing
30.	Authenticity Identification Method For Swellfun Wellbay Liquor
31.	Study On Characteristic Flavor Of Musalais By Electronic-nose Electronic-tongue And GC-MS Analysis
32.	Study On Microbial Community Structure In The Brewing System Of Guangdong Hakka Rice Wine And Its Influence On Formation Of Flavor Substances
33.	The Composition Of Microbial Community And Its Relationship With Liquor Quality In The Brewing Process Of Maotai-flavor Liquor
34.	Study On Processing And Flavor Components Of Pleurotus Eryngii Sauce Fermented By Lactic Acid Bacteria
35.	Study On Protein Oxidation And Flavor Substancechange In Bacon Processing
36.	Effect Of Co-fermentation By Williopsis Saturnus And Saccharomyces Cerevisiae On The Flavor Of Jujube Wine
37.	Aroma Producing Yeast Strain Screening,Identification For Rice Aromatic Chinese Spirits And Research On Ester Production Law Of It
38.	Effects Of Temperature, Vacuum And Addition Timing And Mass Transfer On Permeation Of Flavor Substance In Egg White Gels
39.	Research On The Fermentation Technique Of Citrus Wine
40.	The Effects Of Wheat Germ Power On The Characteristics Of Dough And The Quality Of Steamed Bread
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