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Keyword [HS-SPME-GC-MS]
Result: 61 - 76 | Page: 4 of 4
61.
Study On Dominant Microflora And Technology In Yong Shun Fermented Chili
62.
Study On The Technology Of Salted Chilli Pepper And Its System
63.
Studies On Characteristic Volatile Components Of Green Tea With Chestnut Aroma
64.
The Component Characteristics Of Volatile Substances From Different Apples At Germplasm Level
65.
Research Of Hops Aroma Compounds In IPA Beer
66.
Water Absorption Properties And Volatiles During Cooking Of Foxtail Millet
67.
Analysis Of Aroma Characteristics Of Tobacco By HS-SPME-GC-MS
68.
Geographical Origin,Vintage Discrimination Of Chinese Cabernet Sauvignon Wines Based On Multiple Fingerprinting Technologies
69.
Research On Flavor Fingerprints Spectrum Of Characteristic Fermented Dairy Products
70.
Rapid Identification Of COD Products And Study On Their Lipids And Flavor Sudstances
71.
Study On The Determination Of The Typical Odorous Compounds In Tap Water
72.
Effect Of P.pentosaceus And S.xylosus On Volatile Substance Of Fermented Sausage
73.
Study On The Characteristic Flavor Of Jiaoxiang Malt And Its Changing Law During The Roasting Process
74.
Composition Analysis Of The Aroma Volatile Compounds In Different Stabilized Rice Bran During Storage
75.
Effect Of Drying Process Of Xianggan Tea And Different Citrus Raw Materials On Its Comprehensive Quality
76.
Effect Of Processing Technology On Volatile Flavor Compounds Of Zhijiang Duck
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