volatile aroma components - Globe Thesis

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Keyword [volatile aroma components] Result: 1 - 14 \| Page: 1 of 1
1.	Research On Starch And Protein Degradation Of Tobacco Leaves By Biological Technology
2.	Study On The Flavor Of Pineapple And The Flavor Changes During Processing And Fermentation
3.	Study On Extraction Technology In Reconstituted Tobacco Production
4.	The Diversity And Wine Fragrant Effect Of Nonsaccharomyces Cerevisiae From Shihezi, Xinjiang
5.	Inhibitory Of Enzymatic Browning On HanFu Apple Juice And Its Volatile Aroma Composition Analysis
6.	Preparation And Volatile Profiles Of Chestnut Glutinous Rice Wine And Chestnut Wine
7.	Study On Quality Change Of Roasted Squabs During Processing
8.	Study On Fermentation Characteristics Of Local Yeast And Quality Analysis Of Fermented Wine
9.	Research On The Aroma Components Of Original Brandy Brewed By Different Grape Varieties And Yeasts In Xinjiang And Yantai Production Areas
10.	Selection Of Pichia And Hanseniaspora Yeasts And Their Application In Wine Brewing
11.	Study On Process Optimization And Flavor Differences Of Local Table Grape Brandy In Xinjiang
12.	Application Of Fruity Saccharomyces Cerevisiae In Red Wines Of Different Regions
13.	Study Of The Effects On Coffee Flavor Of Lactic Acid Bacteria Inoculation
14.	Study On The Influence Of Fermentation Technology Of Navel Orange Wine On Characteristic Flavor Formation
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