Flavor compounds - Globe Thesis

Keyword [Flavor compounds] Result: 1 - 20 \| Page: 1 of 2
1.	Study On Composed Factors Of Flavor Compounds And Some Genetic Parameters On Cucumber (Cucumis Sativus L.) Fruit
2.	Comparison Of Meat Quality And Analysis Of Flavor Chemical Components Of Crossbred Pigs Bred By Sus Scrofa From Ziwuling Mountain And Hezuo Pig
3.	Nfluence Of Ethylene On The Quality Of Peach Fruit And Its Physiological Mechanism During MA Storage
4.	Studies On A Technique For Production Of Fruit-Flavored Milk And Metabolic Changes Of The Fruit Flavor Compounds In The Lactating Cow
5.	Study On Effect Of Potassium On Quality And The Main Correlative Mechanism Of Cucumber In Solar-greenhouse
6.	Effects Of Nitrogen, Phosphorus And Potassium Application On Flavor Compounds Of Fresh Tomato Fruits
7.	Effects Of Exogenous Ethylene Treatments On The Flavor And Relative Physiological Mechanism Of Peach Fruit In CA Storage
8.	Transformation Of Manure In Soil And Effect On The Growth Of Organic Vegetable
9.	Study On Flavor Compounds Of Chinese Mitten Crab
10.	Studies On The Flavor Compounds In Capsicum
11.	Effects Of Different Substrates And P, K Levels On Growth, Fruit Quality And Flavor Compounds Content Of Muskmelon
12.	The Research On Blood Indices, Meat Eating Quality And Flavor Compounds Of Silkies By Stocking In Medlar Orchard
13.	Study On The Physicochemical Characteristics And Taint Substance Of Rongchang Pig
14.	A Comparative Study On Meat Quality Of Tiger Frog (Hoplobatrachus Rugulosus) From Different Regions Of China
15.	Study On Meat Quality, Fatty Acids, Volatile Flavor Compounds Of Yak Calf
16.	Study On The Effect Of Three Volatile Flavor Compounds Against Geotrichum Citri-aurantii Of Postharvest Citrus
17.	Effect Of Dietary Added Thyme On Tan Sheep Mutton’s Flavor Substances
18.	The Effect Of Housing System On Meat Composition, And Volatile Flavor Of Broiler
19.	Effect Of Exogenous Ethylene On Physiology Reaction And Flavor At DifferentMA Storage Period In Peach Fruit
20.	Effects Of Strains, Cultivation Processes And Drying Methods On Flavor Compounds Of Pleurotus Eryngii
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