Odorants - Globe Thesis

Keyword [Odorants] Result: 1 - 20 \| Page: 1 of 2
1.	The Important Odorants Of Qingke Liquor And The Aroma Compounds In Its Fermented Grains
2.	Optimization Of Biofiltration Process Design For Odorants Removal In A Wastewater Treatment Plant
3.	Study On The Preparation Of Basic Flavorings By Solid Substrate Fermentation And Enzymatic Hydrolysis Of Pinctada Martensii
4.	Study On The Impact Odorants Of Wine And The Formation Of Wine Aroma Characteristics
5.	Characteristics And Simulation Of Hydrogen Sulfide Emission In A Municipal Wastewater Treatment Plant
6.	Identification Of Key Odorants In Steamed Chinese Mitten Crab
7.	Formation Mechanism Of Key Odorants Derived From Lipid Oxidation And Degradation In Chinese Mitten Crab (Eriocheir Sinensis)
8.	Characterization Of The Key Odorants In Chinese Zhima Aroma-type Baijiu Studies
9.	Changes Of The Volatile Compounds In Chinese Mitten Crabs(Eriocheir Sinensis) And Its Mechanism During The Frozen Storage
10.	The Studies Of The Key Odorants Causing Jiao-aroma And Their Formation Pathways In The Strong-aroma Types Of Baijiu
11.	The Influence Of Algae Bloom Accumulation On The Production Of Odorants
12.	Study On Key Aroma Compounds And Sensory Evaluation Of Synergism Among Odorants In Light Aroma-type Liquors
13.	Oxidation And Degradation Characteristics Of Key Lipid And Formation Mechanism Of Odorants In Female Chinese Mitten Crab(eriocheir Sinensis)
14.	Study On Source Analysis And The Effect Of Oxidative Removal Of Characteristic Odorants In Water
15.	Characterization Of Potent Odorants Causing A "Pickle-Like" Off-Odor In Soy Sauce-Aroma Type Baijiu
16.	Study On The Perceptual Interactions Among Odorants In Mangoes
17.	Sulfur-containing odorants and the effects of high salinity in anaerobically digested biosolids
18.	Sub-threshold effects on the perceived intensity of recognizable odorants: The roles of functional groups and carbon chain lengths
19.	Sensory importance and interactions of character impact compounds in brewed coffee model systems
20.	Fish olfaction: A biosensor for anthropogenic contaminant
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