Lipid Oxidation - Globe Thesis

Keyword [Lipid Oxidation] Result: 121 - 140 \| Page: 7 of 10
121.	Study On Storage Stability And Storage Packaging Methods Of High-temperature-air Fluidized Brown Rice
122.	Effect Of Frozen Time Of RAW Meat On The Formation Of Heterocyclic Arometic Amines And Advanced Glycation Endproducts In Roast Patties
123.	The Contribution Of Microorganisms On Lipid Changes And Flavor Formation In Fermented Fish
124.	Studies On Quality Improvement And Mechanism Of Mulberry Polyphenol On Dried Minced Pork Slices
125.	Study On The Texture Properties And Oxidation Characteristics Of Egg Yolk Powder Gel
126.	Regulation Of Temperature And Humidity On The Formation Of Oil Quality And Volatile Compounds Of Torreya Grandis �Merrilli' Seeds During The Post-Harvest Ripening Stage
127.	Study On The Mechanism And Control Of Lipid Oxidation In Infant Supplementary Nutrition Supplement
128.	Study On The Effect Of Processing Technology On The Quality Of Air-dried Gold Pomfret Products
129.	The Study On Stability Mechanism Of Starch Based Particle Emulsifier On Pickering Emulsions
130.	Study On Stability Of Unwashed Fish Mince During Frozen Storage And Its Application
131.	Study On The Quality Changes During Metapenaeus Ensis Freezing Storage
132.	Volatile Compounds In Foot Muscle Of Abalone(Haliotis Discus Hannai Ino)during Heating Process
133.	Preparation,Efficacy And Application Of Camellia Oleifera Peel Extract
134.	Inhibition Effect Of Rosemary Extract On Lipid Oxidation During Simulated Gastriointestinal Digestion
135.	Effect Of Lipid And Protein Oxidation On Warm-over Flavor And Texture Characteristic Of Braised Beef
136.	Study On The Regulation Of Meat Pork Protein Oxidation By Microcapsulated Mulberry Polyphenols
137.	Change And Its Control Of Lipids In Oyster(Crassostrea Talienwhanensis) During Hot Air Drying Process
138.	Effect Of Lipid Oxidation On Flavor Quality Deterioration Of Raw Coffee Beans During Storage
139.	Rapid Identification Of Lipid Oxidation In Fresh Chilled Meat By High-resolution Spectroscopy
140.	Effects Of Antioxidants On The Formation Of Monochloropropanol Esters And Carbonyl Compounds In Palm Oil During Heating
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