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Keyword [taste]
Result: 181 - 200 | Page: 10 of 10
181. The Research Of Taste Of Chewing Tobacco And The Application Of Rose Flavour In Chewing Tobacco
182. Technology Research Of Huang's Roast And Seasoning Of Spice Mix The New Formula
183. Physical And Chemical Foundation For Cooking And Eating Quality Of Japonica Rice
184. Study On The Taste Quality Of Yichang Congou Black Tea Based On Electronic Tongue Technology
185. The Study On The Stability Of Numb-taste Of Zanthoxylum And Its Product In Different Treatments And Storage Conditions
186. An Aesthetic Research On The Application Of Splash-dyeing Features And Patterns On Clothing Design
187. Study On The Changes In Nutrition And Flavor Of Mackerel During Drie Process
188. Study On The Method And System Of Taste Quality Of Abalone Conditioning Liquid
189. Western-style Bacon Process Optimization And Smoked Flavor Analysis
190. Research On Ecological Dynamics Model Of Qingcaosha Reservoir Eutrophication
191. Study Of Breeding Quality Strains Of Agaricus Bisporus Portobello By Genome Shuffling
192. Study On Formation Mechanism Of White Tea Characteristics Based On Metabolomics And Proteomics Analysis
193. Study On The Formation Pathway And Regulation Mechanism Of Main Bitter Compounds In Maillard Reaction
194. Studies On Rock Taste Composition And Corresponding Instrumental Assessment Of Wuyi Rock Tea
195. Sensory-Guided Analysis Of Retronasal Burnt Aroma And Less-Volatile Bitter Taste Compounds In Soy Sauce Aroma Type Baijiu
196. Changes Of Glucose Tolerance And Dietary Regulation Mechanism Induced By Artificial Sweetener In Mice
197. Quantitative Study Of Sweet-Sour Taste Interaction And Taste Sensors Integration Development
198. Study On Flavor Formation Of Soup Based On The Interaction Between Structural Protein And Flavor Compounds During Stewing Yellow-feathered Chickens
199. Effects Of Different Withering Methods On Components Metabolism Related To Color,Aroma And Taste Quality In Green Tea
200. Efficient Synthesis,Efficient Separation,Taste Of Theasinensins And Their Mechanisms
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