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Keyword [taste]
Result: 161 - 180 | Page: 9 of 10
161. Effect Of Oral Processing On Mouthfeel Quality Of Chinese Traditional Stewed Pork With Brown Sauce
162. The Preparation Of Numb-taste Component Of Zanthoxylum Bungeanum Maxim.and Content Determination Of Numb-taste Components
163. Effect Of High Pressure Combined With Thermal Treatment On Taste Compounds And Flavorof Pork
164. Artificial Sweetener Exposure Influence The Expression Of Sweet Taste Receptor In Multiple Organs
165. Studies On The Characteristics Of Taste Of Lentinula Edodes?Flammulina Velutipes And Extract Non-Volatile Taste Components
166. Effects Of Different Temperature Storage On Physiology,Taste Component And Energy Metabolism Of Pleurotus Geesteranus
167. Analysis Of Beef Flavor Compounds And Exploration Of The Novel Detection Method
168. Study On The Reduction Of Pungent Taste In Pickled Ginger Slice
169. Preparation And Binding Characteristics Of Molecularly Imprinted Polymers For The Numb-taste Components Of Zanthoxylum
170. Formulation And Sensory Analysis Of Salt Substitutes
171. Study On The Regulation And Control Teochnology For The Taste Characteristics Of Fermented Milk
172. Effects Of Physiological Differences And Preservation Temperature On Taste Components Of Grass Carp Meat
173. Study On Processing Key Technology Prepared Food Derived From Bass
174. Taste Characteristic Study Of Different Regional Cherry Wines
175. Characterization Of Non-volatile Gustatory Organic Acids And Polyhydroxy Compounds In Chinese Liquors
176. Study On The Characteristics Style Of Dry Red Wine At Eastern Foot Of Helan Mountain And Other Areas
177. Study On Characteristic Flavor And Antioxidant Capacity Of Ginkgo Grape Wine
178. Research On The Purification Of Kokumi Peptides From Agaricus Bisporus And Its Taste Properties
179. Establishment Of Reference Material Model Of Green Tea Based On Its Taste Material Research
180. Study On The Dynamic Model Of Chemical Constituents And The Acceptability Of Yellow Tea
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