Flavor Components - Globe Thesis

Keyword [Flavor Components] Result: 141 - 160 \| Page: 8 of 9
141.	Analysis Of The Body Composition Of The Yellow Crane Tower Light-flavor Baijiu,screening Of Yeast And Research On Its Production Characteristics
142.	Study On The Quality Evaluation Of Crayfish And Its Processing And Storage Characteristics
143.	Study On The Changes Of Physicochemical Properties,Lipid Oxidation And Volatile Flavor Components Of Dry-cured Donkey Ham During Its Processing
144.	Study On Flavor,color Protection And Antioxidant Activity Of Fermented Bayberry Wine
145.	Study On The Soup Nutrition And Flavor Difference Of Three Species Of Freshwater Fish
146.	Rresearch On Key Flavor Components Of Liupao Tea
147.	Identification Of Flavor Components In Milk,Milk Powder And Fermented Milk Based On Electronic Nose
148.	Characteristic Flavor Components Of Lysine Short-chain Peptides In Fragrant Sunflower Oi
149.	Study On Production And Control Mechanism Of Methanol In Jujube Distilled Liquors And The Influence Of Technology On Flavor Components
150.	Analysis And Research On Key Volatile Compounds And Related Microorganisms Of Xiaoqu Liquor With Special Characteristics
151.	Metabolic Mechanism Analysis Of Luzhou-Flavor Fermented Grains During Long Fermentation Period And Preparation And Identification Of Antioxidant Alcohol-Soluble Peptides
152.	Variation Rules Of Flavor Components And Formation Mechanism Of Volatile Sulfur-Containing Compounds In Lentinula Edodes During Vacuum Freeze-Drying
153.	Effects Of Parching Technology On Flavor Components And Antioxidant Activity Of Rosemary Powder Tea
154.	Study On The Influence Of Brewing Koji And Strain On The Flavor Of Semi-solid Fermentation Rice-flavor Liquor
155.	Effects Of Different Oil Making Processes On Oil Making Effect And Product Quality Of Cyperus Esculentus
156.	Study Of Method On Esterification Technology Of Luzhou Flavor Fermented Grains And Design Of Fermentation Vessel
157.	Effect Of Protein Changes On Quality Of Mouldy Fish During Processing
158.	Research On The Production Process And Flavor Components Of Rice Wine Based On The Mixed Fermentation Technology Of Saccharomyces Cerevisiae And Hansenula Anomalies
159.	Characterstic Flavor Components And Fingerprints Of Surimi And Surimi Products
160.	Changes Of Flavor Components And Quality Control Of Toona Sinensis Fermented Tea During Processing
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