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Keyword [volatile component]
Result: 1 - 20 | Page: 1 of 2
1. Studies On Procyanidins From Sorghum Episperm And The Mechanism Of Its Effects On The Volatile Component In Distilled Liquor
2. Aroma Compounds In Longan (Dimocarpus Longan Lour.) Juice And Aroma Variation During Processing And Storage
3. Research On Fat Oxidation And Control Of Emulsion Sausage
4. Analysis Of Volatile Component Of Tea Using Gas Chromatography-mass Spectrometry And Chemometric Methods
5. Antioxidative Ability And Volatile Components Analysis For Apricot Kernel Oil
6. Detecting And Indentifying The Volatile Component Of Waste Oils
7. Study On Colour And Aromatization Of Non-smoking Technology For Smoky Meat Products
8. Design And Improvement Of The Jet-mixing Nozzle Used In Chlorosulfonated Polyethylene Emulsion Devolatilization
9. Pork Freshness Detection System Based On Electronic Nose
10. Research And Application Of New Separation And Enrichment Technique In Pharmaceutical Analysis
11. Screening Of Excellent Strains Of Lactic Acid Bacteria And Analysis Of The Fermentative Characteristics Of Malolactic Fermentation In Wine
12. Study On The Effect Of Different Temperatures On Quality Parameters Of Wheat
13. Study On Volatile Components Of Shaanxi Fuzhuan Tea
14. Study On The Influence Of Processing Technology And Variety On The Chemical Compositions Of Tea
15. Exploration Of Barked Pingou Hazelnut Volatile Composition And Preparation Of Essence Process By Enzymatic Hydrolysis
16. The Volatile Compounds Of Tieguanyin Tea From Several Anxi Villages And Its Fingerprints
17. Gel Properties And Volatile Components Of Pagrosomus Major Surimi Gels With Adding Chenopodium Quinoa
18. The Effect Of Polyphenols On The Oxidation Stability Of Camellia Oil In High Temperature
19. Development And And Research On Key Technologies In Instant Mallotus Oblongifolius Processing
20. Optimization Of Explosion Puffing Drying Process For Pleurotus Geesteranus At Variable Temperature And Pressure Difference And Analyze Of Taste Components And Volatile Components
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