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Keyword [Key flavor]
Result: 1 - 11 | Page: 1 of 1
1.
Sensory And Chemical Statistics Analysis Technique Analyzing Flavor Components In Chinese Liquor
2.
Study Of Pressing Process And Stora Geconditionson Key Aroma Compounds And Oxidation Stability Of Linseed Oil
3.
Comparative Study On The Key Flavor Metabolite Of Zygosaccharomyces Rouxii For Soy Sauce
4.
The Key Flavor Compounds And The Main Effect Factors Of Stewed Chicken
5.
Study On Bacteriostasis And Flavor Of Fermented Beef Flavorings Prepared By Different Strains
6.
Study On Key Flavor Substances Of Sichuan Bran Vinegar And Their Correlation With Brewing Microorganisms
7.
Effect Of Vacuum Freeze Drying And Rehydration On The Key Flavor Compounds In Truffles
8.
Based On The Strategy Of Flavoromics, The Key Components Of Maotai-flavor Liquor And Their Aroma And Taste Characteristics Were Studied
9.
Study On Flavor Characteristics Of Five Dominant Aquatic Raw Materials And Their Fried Products In Guangxi
10.
Study On The Key Aroma Compounds Of Millet Wine
11.
Rresearch On Key Flavor Components Of Liupao Tea
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