volatile flavor components - Globe Thesis

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Keyword [volatile flavor components] Result: 21 - 31 \| Page: 2 of 2
21.	Application Of Preservatibes In Preservation Of Cooked Meat Products
22.	Study On The Nutrition,taste Quality,volatile Flavor Substance And Storage Characteristics Of The Moderate Milled Black Rice
23.	Effects Of Raw Material Characteristics On The Flavor And Process Optimization Of Millet Wine
24.	Study On Preparation And Quality Of Zanthoxylum Bungeanum And Zanthoxylum Bungeanum Seed Flavor Oil
25.	Study On The Antioxidative Function Of Lactic Acid Bacteria And Its Application In Mutton Fermented Sausage
26.	Effects Of Raw Materials And Production Processes And Storage Conditions On Flavor And Comprehensive Quality Of Oils
27.	Flavor Improvement Of Potato Juice From Potato Granules Processing By Mixed Amylases Hydrolysis And Preparation Of Lactic Fermented Milk Beverage
28.	Study On Optimization Of Fermented Cream Technology And Quality Analysis
29.	Study On The Changes Of Physicochemical Properties,Lipid Oxidation And Volatile Flavor Components Of Dry-cured Donkey Ham During Its Processing
30.	Study On Flavor,color Protection And Antioxidant Activity Of Fermented Bayberry Wine
31.	Identification Of Flavor Components In Milk,Milk Powder And Fermented Milk Based On Electronic Nose
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