HS-SPME-GC-MS - Globe Thesis

Keyword [HS-SPME-GC-MS] Result: 21 - 40 \| Page: 2 of 4
21.	Study On The Extraction、Analysis And Functionality Of Amomum Kravanh Pirre Ex Grgnep
22.	Study On Aromatic Compounds In Camellia Oil Based On Spme/gc
23.	The Construction Of Model System With Soymilk Volatiles And Influence Of Components On Its Flavor
24.	Effect Of Roasting On Flavor And Quality Of Peanut Oil
25.	Analysis Of Aromatic Profile And Application On Product Quality Authentification Of Tea(Camellia Sinensis)
26.	Studies On Characteristic Aroma Identification And Generation Mechanism Of Flax Seed Oil In Xinjiang
27.	The Amino Acids And Aroma Components Analysis Of The Soy Sauce And Quality Evaluation
28.	Study On Koji-Making Process Of Soy Sauce With Multi-Strain And Its Impact On Soy Sauce Flavor
29.	Study On Premium Beer Rich In Typical Hop Aroma
30.	Study On The Change Rules Of Volatile Compounds In Brandy During Aging Process
31.	Effect Of Roast Process On The Flavor And Qualities Of Sesame Oil Extracted By Water
32.	Study On The Effect Of Cinnamon On Flavor Formation Of Stewed Chicken
33.	Analysis Of Volatile Flavor Compounds In Enteromorpha Intestinalis And Flavor Changes During Heating Process
34.	Effects Of Thinning On Volatile Compounds In Wine Grapes And Wines
35.	Study On Comparisons Of Components In Mainstream Smoke Of Moderate And Low Tar Cigarettes
36.	The Preliminary Quantitative Discovery Of Parameters In Soy Sauce Fermentation
37.	A Study On Puff-by-puff Delivery Discipline Of The Important Harmful Components And Aroma Components In Mainstream Cigarette Smoke
38.	Research On The Relationshiip Between Freshness And Its Volatile Components Due To GC-MS Of Raw Meat And Eggs
39.	Study On The Effect Of Cooking Conditions On Flavor Of Stewed Chicken And Chicken Broth
40.	The Research Of The Volatile Components And Solvent Extraction From Hainan Vanilla Pods
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