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Keyword [Flavor Components]
Result: 81 - 100 | Page: 5 of 9
81. Improvement Of Drying Process Of Chlamys Nobilis Scallop And Formation Mechanism Of Its Flavor Components
82. Studies On Brewing Technology,flavor Components And Antioxidant Activity Of Mead
83. Study On Flavor Components Of Buckwheat Wine And Brew By Bioreactor
84. Research On Flavor Components And Hypolipidemic Efficacy Of Millet Bran Oil Compound Beverage
85. Study On Changes In Flavor Components In Kiwifruit During Storage
86. Study On Extraction Of Flavor Components In Tobacco Stem
87. Optimization Of Enzymatic Hydrolysis Of Antarctic Krill And The Analysis Of Flavor Components
88. Screening,Immobilization And Application Of Microbial Lipase-producing Strains
89. Screening Of Elite Strains In Jinhua Ham And Its Effects On Fermentation Sausage Quality And Biogenic Amine Content
90. Studies On Drying Technology Of Tuber Indicum And Its Polysaccharide Anti-Fatigue Mechanisms
91. Study On Processing And Flavor Components Of Pleurotus Eryngii Sauce Fermented By Lactic Acid Bacteria
92. The Interaction Between Non Saccharomyces And Saccharomyces Cerevisiae And Its Effect On The Quality Of Haihong Wine
93. Research On Processing Technology Of Physalis Alkekengi L.Var.Francheti(Mast.) Makino Instant Powder
94. Development Of Roselle Wine And The Change Of Its Active Components
95. Study On The Flavor Formation And Functional Microorganism Of Shaoxing Mechanized Huangjiu
96. Study On Quality Analysis And Characteristic Flavor Components Of Thai Rice And Wuchang Rice
97. Solid-state Fermentation And Quality Changes During Maturation Process Of Surimi
98. Effects Of Varying Worm-infection Degrees On The Nutritional And Flavor Components Of Gomphidius Rutilus Mushrooms And Their Antioxidant Activities In Vitro
99. Analysis Of Flavor Components And Stability Of Jujube Brandy
100. Analysis Of Main Components Of Longan Pulp Fermentated By Lactic Acid Bacteria And The Development Of Its Beverage
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