Flavor characteristics - Globe Thesis

Keyword [Flavor characteristics] Result: 41 - 60 \| Page: 3 of 4
41.	Effects of sulfur-containing compounds on the physical properties and flavor characteristics of extruded potato flake
42.	The Effect of Processing and Environmental Parameters on the Sensory and Functional Characteristics of Dried Dairy Protein Ingredients
43.	The Flavor Characteristics And Key Technologies Optimization Of Congou Black Tea Processing In Hubei Province
44.	Antioxidant And Flavor Characteristics Of Sweet Potato Protein Hydrolysates As Affected By Ultrasound-microwave And Maillard Reaction
45.	Preparation Of Pea Protein Maillard Peptides And Their Flavor Characteristics
46.	Effects Of Mint Feed On Growth And Quality Of Grass Carp Based On Fish-flower(Mint)Symbiotic Closed Loop System
47.	Study On Flavor Characteristics Of Five Dominant Aquatic Raw Materials And Their Fried Products In Guangxi
48.	Study On Proteolytic Properties,Flavor Characteristics And Antioxidant Activity Of Large Yellow Croaker(Pseudosciaena Crocea)in Vitro And In Vivo
49.	Study On Flavor And Antioxidation Of Germinated Selenium Enriched Rough Millet And Its Fermented Beverage By Lactic Acid Bacteria
50.	Effect Of Heat Moisture Treatment And Multi-bacterial Fermentation On Nutrition And Flavor Characteristics Of White Kidney Bean Bread
51.	Comparative Analysis Of Quality Characteristics Of Fresh Mare Milk Of Abaga Black Mare And Uzhu Muqin White Mare Before And After Fermentation
52.	Study On Correlation Model Between Flavor Substances And Protease Activity In Fish Sauce And The Flavor Characteristics Of Umami Peptides
53.	Study On The Development And Flavor Characteristics Of Mushroom Cod Soup
54.	Study On The Quality Change Law And Occurrence Mechanism Of Three Kinds Of Squid Frozen Storage
55.	Study On Preparation,Separation And Flavor Characteristics Of Ya-Fish Umami Peptide
56.	Research On The Effect Of Sous Vide Cooking On The Flavor Characteristics And Quality Of Duck Meat
57.	Peptide Mining And Flavor Characteristics Of Kokumi From Gushi Chicken Soup Stock Based On Polypeptidomics
58.	Study On The Brewing Process And Flavor Characteristics Of Persimmon Wine
59.	Effects Of Traditional Starter From Different Regions On Flavor Characteristics And Quality Of Steamed Bread
60.	Screening Of Excellent Strain Of Pickle Fermentation And Study On Bacterial Composition And Flavor Characteristics
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