olfactometry - Globe Thesis

Keyword [olfactometry] Result: 1 - 20 \| Page: 1 of 3
1.	Research On Flavor Components Of Jinhua Ham And Preparation Of Its Flavoring Base
2.	Study On The Preparation Of Dairy Flavor Base By Enzymatic Hydrolysis From The Cream And The Analysis Of Aroma Components In The Dairy Products
3.	Study On The Change Of The Main Biochemistry,Aroma Components As Well As Their Influence On The Flavor Of Green Tea Beverages During Storage
4.	Research On Flavor Of Domestic Cheddar Cheese
5.	Studies On Characteristic Aroma Compounds In Fen-liquor
6.	Characteristic Aroma Of Light Aroma Style Chinese Rice Wines And Effects Of Wheat Qu By GC-O Coupled With GC-MS
7.	Study On The New Technology Of Odour Evaluation System
8.	Distinctive Aroma Of Two Chinese Liquors: Yanghe Blue Sky And Niulanshan Erguotou Liquors
9.	Free Volatile Aroma Compounds Of Cabernet Gernischet Wine In Yantai Region
10.	Studies On Aroma Compounds Of Chinese Soy Sauce Aroma Type Liquor
11.	Identification Of Aroma Active Compounds In Essential Oils And Tobacco Leaves Using Gase Chromatography-Mass Spectremetry/Olfactometry (GC-MS/O)
12.	Comparison On Aroma Compounds Of Soy Sauce And Strong Aroma Type Liquors
13.	The Key Aroma Compounds Of Vidal Icewine And Their Contribution To The Icewine Sensory Characteristic
14.	Characterization Of Flavor Substances Of Farmed Takifugu Obscurus
15.	Identification Of Key Aroma-active Compounds From Chinese Mitten Crab And Mangrove Crab
16.	Dynamic Dilution Olfactometer Based On National Standard
17.	Identification Of Characteristic Aroma-active Compounds In Meat Of Cultured Puffer Fish (Takifugu Obscurus)
18.	Analysis Of Volatile Components And Study On Age Discrimination Of Zhenjiang Aromatic Vinegar
19.	Analysis And Identification Of Characteristic Flavor Compounds In Hongqu Glutinous Rice Wine
20.	Determination Of Trace Organic Compounds In Propylene Glycol By Dispersed Liquid - Liquid Microextraction And Gas Chromatography - Mass Spectrometry
<<First <Prev Next> Last>> Jump to