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Keyword [Pungency]
Result: 1 - 14 | Page: 1 of 1
1.
Study On Allyl Isothiocyanate (AITC), A Pungent Flavor Substance In Food
2.
Research On The Key Operations Of Assaying Capsaicinoids In Pepper Products
3.
Study On The Classification Of Pungency Level In Capsicum Products And The Antimicrobial Effect Of Capsaicin
4.
Study On Reduce Gingeroi And The Application Of Ginger
5.
Study On The Critical Technics Of Se-Enriched Garlic Products With Low Pungency
6.
Preliminary Study On Pungency Degree Of Dishes In Sichuan,Hubei,Zhejiang And The Impact Of Geographical And Climatic Factors
7.
Analysis Methods For Pungency Of Chili Pepper And Brine Of Pot-stewed Duck Products
8.
Psychophysical Experimental Study Of The Pungency Sensation Evoked By Chinese Pepper
9.
Studies On The Quantitative Structure-pungency Relationship Of Capsaicinoids And The Interaction With Bovine Serum Albumin
10.
Pungency And Quality Attributes Of Pot-Stewed Duck During Marinating
11.
Synthesis Of Capsaicin Analogs And A Preliminary Study On Its Pungency-structure Relationship
12.
ISOLATION, IDENTIFICATION AND SENSORY EVALUATION OF CAPSAICINOIDS
13.
Multidimensional Characterization Of Baijiu Pungency And Analysis Of Flavor Chemical Basis
14.
Study On Flavor Characteristics And Material Basis Of Eight Kinds Of Dried Green And Red Huajiao With Geographical Indication
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