Bitterness - Globe Thesis

Keyword [Bitterness] Result: 41 - 60 \| Page: 3 of 4
41.	The Taste Characteristics Of Typical Phenolic Acids And Their Effects On The Bitterness And Astringeney Of Green Tea Infusion
42.	Study On Detoxification,Removal Of Bitterness And Food Of Ginkgo Nutlet
43.	Research On Bitterness Of Litchi Wine And The Optimization Of Bitterness Control Technology
44.	Study On The Inhibition And Spray Drying Technology Of The Bitterness Of The Momordica Charantia L Powder
45.	Study On Separation,Identification,Bitterness Analysis And Antioxidant Activity Of Lignan From Zanthoxylum Armatum DC
46.	Mechanism Of Bitterness Formation And Control Methods Of Protein Hydrolysis Of Cod Bone
47.	Study Of The Skin Contact Before Fermentation And Bitterness Of Guankou Dry White Wine
48.	Effects of bitterness, roughness, PROP taster status, and fungiform papillae density on bread acceptance
49.	Bitterness of soy protein hydrolysates according to molecular weight of peptides
50.	The evolution of phenolic compounds in red wine during post-fermentation maturation: Correlation with perceived astringency and bitterness
51.	Development of food-grade starter system and role(s) of endopeptidases from Lactobacillus helveticus CNRZ32 to control bitterness in cheese
52.	Use of Ionic Gelation to Reduce Perceived Bitterness of Spirulina Protei
53.	Antihypertensive Activity And Structural Analysis Of Soy Oligopeptides And Bitterness Masking Of Peptides By Double Emulsion
54.	The Effect Of Ultrasonic And Ultra-high Pressure Treatment On The Sea Buckthorn Wine Quality
55.	Salt Reduction Technology Based On ?-Carrageenan
56.	Inhibitory Effect Of Soybean Protein-polysaccharide System On Stevia Glycoside Bitterness And Emulsion Stability
57.	Correlation Between Steviol Glycosides Structure And Their Bitterness/sweetness Sensory Properties
58.	Quality Improvement Tchnology Of Salmon Protein Nutrition Base Powder
59.	Study On The Process Optimization Of Cerasus Humilis Wine Based On The Control Of Bitter Substances
60.	On The Spirit Of Tea
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