soy sauce - Globe Thesis

Keyword [soy sauce] Result: 181 - 200 \| Page: 10 of 10
181.	The Formation Of Ammonium Salt In Soy Sauce Brewing And Its Effect On Quality
182.	Study On The Yeast Addition During Fermentation Period Of High-salt And Diluted-state Soy Sauce
183.	Separation,Identification And Directional Enzymatic Preparation Of Umami Peptides From Soy Sauce
184.	Application Of Electronic Tongue Technology In Taste Evaluation Of Soy Sauce
185.	Umami Taste Soy Sauce Prepared By Aspergillus Oryzae Autolysis Under Low Temperature Stress And Isolation And Identification Of Flavor Peptides
186.	Effect Of Defatted Soybean Hydrolysate On Soy Sauce Flavor And Identification Of Taste Peptides
187.	Detection And Control Of N?-(carboxymethyl) Lysine And 5-hydroxymethylfurfural In Soy Sauce Production
188.	Study On Treatment Of Soy Sauce Wastewater By Fungi-Microalgae And Its Resource Utilization
189.	Study On Flavor Recognition Of Fermented Soy Sauce And Its Metabolic Mechanism
190.	Study On Preparation Of High Salt And Dilute Soy Sauce From Bean Sprouts And Its Nutritional Characteristics
191.	Study On The Relationship Between Ethyl Carbamate Precursors And Microorganisms In Soy Sauce
192.	The Study On The Volatile Flavor Characteristics Of Chinese Traditional-type Soy Sauce
193.	Study On Optimization Of Soy Sauce Brewing Technology By Solid And Liquid Fermentation
194.	Improvement Of The Quality Of Soy Sauce By Reducing Enzyme Activity In Aspergillus Oryzae
195.	Biogenic Amines In Different Process Of The Soy Sauce Fermentation Process Control Research
196.	Effects Of The Interaction Of Yeast And Lactic Acid Bacteria On The Flavor Of Soy Sauce
197.	Study On The Establishment Of Sweet Soy Sauce Product Standards
198.	Study On The Extraction Of Soy Sauce Fermentation Base Material And Lipase Catalyzed Synthesis Of 1,3-Diacylglycerol From Its Oil
199.	The Study On Preparation And Application Of Soy Sauce Residue Starch Composite Film
200.	Studies On Extraction And Properties Of Melanin And Soy Isoflavones From Soy Sauce Residue
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