HS-SPME-GC-MS - Globe Thesis

Keyword [HS-SPME-GC-MS] Result: 41 - 60 \| Page: 3 of 5
41.	Studies On Volatile Flavor Compounds In Boletus Edulis
42.	Study On Volatiles And Scent Of Green Tea
43.	Interaction Of Soy Protein Isolate And Lemon Flavor Compounds
44.	Study On Quality Of Table Grapes In The Process Of Logistics
45.	Study On Volatile Flavor Compounds In Red Wine Brewing Process
46.	Study On The Influence Of Processing Technology And Variety On The Chemical Compositions Of Tea
47.	Fingerprint Of Anxi Tieguanyin Volatile Compounds
48.	Characterization Of Volatile Compounds Of Camellia Seed Oils From Different Processing Techniques And Geographical Origins
49.	Study Of The Volatile Components And Applications Of Vanilla Pericarp And Vanilla Seeds
50.	Analysis Of Chicken Flavor Taste And Research On The Method Of Adding Brine
51.	Study On The Changes In Nutrition And Flavor Of Two Kinds Of Tunas During Canned Frocessing
52.	Identification And Dynamic Change Analysis Of Aroma In Japanese Apricot Fruits And Wine
53.	Analysis Of Volatility Components In Different Types Of Musalaisi Wine
54.	Study On The Changes Of Aroma Substances In Musalaisi Wine By E-nose And GC-MS
55.	Study Of Multi-Strain Fermentation Technology Of Soy Sauce
56.	Effects Of Potato Content On Noodle Quality And Volatile Flavor
57.	Exploration Of Barked Pingou Hazelnut Volatile Composition And Preparation Of Essence Process By Enzymatic Hydrolysis
58.	The Volatile Compounds Of Tieguanyin Tea From Several Anxi Villages And Its Fingerprints
59.	Adsorption And Release Behavior Study Of Odor Molecules On Textile Materials By HS-SPME-GC/MS
60.	The Process Optimization Of Maotai Liquor Fortified High Temperature Daqu And Its Comparative Research
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