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Keyword [Flavor Components]
Result: 161 - 173 | Page: 9 of 9
161.
Study On The Influence Of Baijiu Brewing Control Factors On The Solid-state Fermentation Process Of Saccharomyces Cerevisiae
162.
Study On Flavor Components Of Hunan Chopped Fermented Red Pepper And Construct Its Fingerprint
163.
Effects Of Different Fermentation Conditions On The Quality And Antioxidant Capacity Of Rape Moss
164.
Research Of Technology Of Direct Vat Set Zingiber Fermented
165.
Establishment Of The Aging Time Models For Nongxiangxing Crude Baijiu And Study On The Effect Of Activated Carbon Combined Storage Container On Its Impurity Removal And Aging Acceleration
166.
Study On The Analysis Of Flavor Components And Activity Evaluation Of American Ginseng Beverage
167.
Quality Evaluation Of Characteristic Spices And Their Application In Convenient Marinade
168.
Research On The Production Conditions Of Fragrant Cyperus Esculentus Oil And Its Quality
169.
Study On The Effect Of Different Drying Methods On The Quality Characteristics Of Chinese Dried Noodles And Their Mechanism Of Action
170.
Study On The Chemical Of Mellow And Thick Taste Of Pu-erh Ripe Tea
171.
Study On Purification Technology For Beef Tallow And The Change In Characteristic Flavor Components
172.
The Impact Of Withering And Turning-over Approaches On The Metabolism Of Flavor Compounds In Zhangping Shuixian Oolong Tea
173.
Isolation And Screening Of Yeast Strains For Fermented Wine From Ginseng And Research On Its Fermentation Technolog
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