HS-SPME-GC-MS - Globe Thesis

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Keyword [HS-SPME-GC-MS] Result: 81 - 88 \| Page: 5 of 5
81.	Study On Fermentation Technology And Quality Of Red Globe Grape Juice By Lactic Acid Bacteria
82.	Evolution Of Aroma Compounds During Ecolly Wine Fermentation Treated By Non-saccharomyces Cerevisiae Extracellular Extracts
83.	Study On The Fermentation Process And Quality Changes Of Pomegranate Wine
84.	Preparation And Flavor Analysis Of Dendrobium Officinale Fermented Milk
85.	Study On Flavor Substances Of Four Kinds Of Special Foods In Wuling Area
86.	Study On The Characteristic Aroma Vomponents Of Zijuan Tea Based On HS-SPME-GC-MS Technique
87.	Aroma Quality Analysis And Antioxidant Function Evaluation Of Hemerocallis And Its Hydrolat
88.	Extraction Of Cordyceps Sinensis Matrix Polysaccharide And Its Application In Tobacco Liqui
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