HS/SPME - Globe Thesis - Globe Thesis

Keyword [HS/SPME] Result: 41 - 60 \| Page: 3 of 8
41.	HS-SPME-GC Fingerprint Of The Volatile Compounds In Magnoliae Officinalis Cortex
42.	Research On The Changes Of Aroma Compounds In Green Tea During Storage
43.	Studies On The Analysis Method Of Synthetic Musks In Cosmetics
44.	Study On Preparing High Concentration Natural Apple Essence
45.	Effect Of Roasting On Flavor And Quality Of Peanut Oil
46.	Analysis Of Aromatic Profile And Application On Product Quality Authentification Of Tea(Camellia Sinensis)
47.	Studies On Characteristic Aroma Identification And Generation Mechanism Of Flax Seed Oil In Xinjiang
48.	The Amino Acids And Aroma Components Analysis Of The Soy Sauce And Quality Evaluation
49.	The Analysis Of High-temperature Daqu Microbes Structure And Wine Function Bacteria Breeding And The Research Of Fortified Daqu
50.	Investigating POPS In Skin Toner By SBSE-GC/MS And SPME-GC/MS
51.	Effects Of Plasma-Protein Powder On Flavor Compounds Of Pork Meat
52.	Analysis Of Volatile Components Of Apricot Kernel Oil And Its Application In Oil Quality Analysis
53.	Study On Koji-Making Process Of Soy Sauce With Multi-Strain And Its Impact On Soy Sauce Flavor
54.	Study On Premium Beer Rich In Typical Hop Aroma
55.	Study On The Change Rules Of Volatile Compounds In Brandy During Aging Process
56.	Effect Of Roast Process On The Flavor And Qualities Of Sesame Oil Extracted By Water
57.	Study On The Effect Of Cinnamon On Flavor Formation Of Stewed Chicken
58.	Analysis Of Volatile Flavor Compounds In Enteromorpha Intestinalis And Flavor Changes During Heating Process
59.	Studies On Major Flavor Compounds In Jackfruit And Jackfruit Juice During Key Processing Units
60.	Effects Of Thinning On Volatile Compounds In Wine Grapes And Wines
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