Flavor Components - Globe Thesis

Keyword [Flavor Components] Result: 121 - 140 \| Page: 7 of 9
121.	Study On The Antioxidative Function Of Lactic Acid Bacteria And Its Application In Mutton Fermented Sausage
122.	The Role Of Lipoxygenase In The Formation Of Fresh Waxy Corn Flavor And Its Application In Postharvest Storage
123.	Screening Of The High Saccharogenic Power Mold And Its Effect On Wine Yield And Flavor Of Special-Flavor Liquor
124.	Study On The Dynamic Changes Of Main Taste Substances And FOMT Gene Expression In The Processing Of New Strain "606" Oolong Tea
125.	Study On Analysis Of Volatile Components Of Oyster Enzymatic Hydrolysate And Its Deodorization Process
126.	Study On Brewing Technology And Composition Analysis Of Shrimp Shell Vinegar
127.	Analysis Of Flavor Components Of Four Famous Vinegars And Study On The Aroma Release Rules Of Zhenjiang Fragrant Vinegar
128.	Study On The Distribution Of Main Flavor Components In Smoke Aerosol With Different Particle Sizes
129.	The impact of flavor components and their interactions on the sensory perception of beer
130.	GC-MS and electronic nose analysis on off-flavor components in HDPE containers and correlation with sensory evaluation
131.	Effects Of Raw Materials And Production Processes And Storage Conditions On Flavor And Comprehensive Quality Of Oils
132.	Research On Identification And Control Methods Of Key Off-flavor Components In Thermal Treated Watermelon Juice
133.	Fermentation Characteristics And Flavor Components Analysis Of Siraitia Grosvenorii Vinegar
134.	Study On The Changes Of Flavor Components Of Pork Bone Hydrolyzed By Compound Enzyme
135.	Study On The Development And Quality Characteristics Of Purple Sweet Potato Noodles
136.	Effect Of Variable Temperature Roasting On The Quality,Nutrition And Flavor Of Pecan(Carya Cathayensis Sarg)
137.	Optimization Of Vacuum Microwave Drying Process And Study On Flavor Composition Changes During Drying Process Of Litopenaeus Vannamei
138.	Analysis Of Main Characteristic Flavor Components Of Cyclocarya Paliurus Tea
139.	Flavor Improvement Of Potato Juice From Potato Granules Processing By Mixed Amylases Hydrolysis And Preparation Of Lactic Fermented Milk Beverage
140.	Study On Optimization Of Fermented Cream Technology And Quality Analysis
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