Volatile compounds - Globe Thesis

Keyword [Volatile compounds] Result: 21 - 40 \| Page: 2 of 10
21.	Application And Investigation Of Volatile Compound Analysis By Adsorption-thermal Desorption
22.	Determination Of Volatile Compounds In New And Old ShaoXing Rice Wine By Gas Chromatography And Mass Spectrometry Coupled To Purge And Trap Method
23.	Simultaneous Distillation Extraction And Its Applications In Analysis Of Tobacco
24.	Study On The Quality Of Middle-temperature Fermented Yogurt
25.	The Variation Of The Flavor Substances In Aerobic Solid-fermentation Cultures Of Hengshun Vinegar
26.	Study On Sewage Sludge Drying In Paddle Dryer With Solar Assisted
27.	Effect Of Postharvest Treatment With Organic Acids On Volatile Compounds And Quality Of Peach Fruit (cv. Hakuho) During Storage
28.	Optimization Of The Fermentation Conditions Of Red Raspberry Wine And Changes Of Volatile Compounds During Brewage
29.	Study On Processing Technics And The Impact Of Volatile Flavor Volatile Compounds Of Different Ways Of Sterilizing Of Rongchang Sterilization Pork Cured With Sweet Soybean Paste
30.	Influence Of Probiotic L. Casei Zhang On Texture, Aroma Generation And Sensory Characteristics Of Fermented Milk
31.	Study On The Formation And Changes Of Volatile Compounds In Pickled Mustard Tuber During The Pickling Process
32.	Study On Flavoring Preparation And Astaxanthin Extraction Of Crayfish Head
33.	Screening Of Bacteria Producing Soy Sauce Flavor And Study Of Characteristic Volatile Compounds
34.	Effect Of Postharvest Oxalic Acid And Malic Acid Treatment On Volatile Compounds And Quality Of Apricot Fruit(Cv. Armeniaca VulgarisLam.) During Storage
35.	Establishment Fingerprint Of Flavor Substance Of Shaoxing Rice-adding Wine
36.	Identification Of Volatile Compounds As Quality Markers And Preservation In Dezhou Braised Chicken
37.	Study On Fermentation Conditions Of Sweet Flour Paste With Coupling Multi-strains
38.	Study On The Variations Of Flavor Substances In Fermentation Process Of Sichuan Bran Vinegar
39.	Study On The Applications Of Leuconostoc Mesenteroides WZ30-2 In Cider Fermentation Processing
40.	Volatile Compounds Of Puer Tea Fermented By Aspergillus
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