Flavor compound - Globe Thesis

Keyword [Flavor compound] Result: 21 - 37 \| Page: 2 of 2
21.	Study On The Non-Fried Processing Technology Of Traditional Frying Fish
22.	Comparative Studies On Off-Flavor Compound Profiles Of Soymilk Processed With Four Different Processing Technologies And 26 Soybean Cultivars Grown In China
23.	Technical Research On Broad Bean Sauce Fermented By Different Fungus
24.	A New Method For Rapid Detection Of Beer Spoilage Bacteria By Using Chromatography
25.	Preparation,Physicochemical Characterization And Release Kinetics Of Ethyl Butyrate,Hexanal And Hexanol Inclusion Complexes With ?- And ?-cyclodextrin
26.	Changes Of Flavor Compounds In Salted Egg Yolk Processing And Preliminary Study On The Causes
27.	Study Of The Flavor Compounds And Processing Of Dezhou Braised Chicken
28.	Characteristics Of Chinese Rice Wine Fermented By Kluyveromyces Marxianus And Construction Of Xylose Metabolic Engineered Strains
29.	Microbial Communities In Chinese Traditional Fermented Dough From Henan Province And Compound Properties Of Predominant Microorganism
30.	The Research On Preparation Of Sliver Carp Essence And The Application In Vegetarian Fish Ball
31.	Effect Of Free Amino Acids On The Formation Of Aroma Compounds Derived From Chinese Mitten Crab(Eriocheir Sinensis)Meat
32.	Effect Of Probiotics On Quality Of Carrot Powder
33.	Quality issues and shelf life evaluation of packaged olive oil in glass and plastic containers
34.	Study On The Typical Flavor And Antioxidant Mechanism Of The Traditional Chinese Dish �Steamed Pork Belly With Pickled And Dried Mustard�
35.	Preparation Of Flavor Sustained-Release Microcapsules By Ultrasonic Spray-Freeze Drying
36.	Preliminary Study On Flavor And Quality Optimization Of Chongqing Butter Hotpot Seasoning
37.	Study On Preparation Of CaREW Fermented Milk And Its Antioxidant Properties
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