SPME-GC-MS - Globe Thesis

Keyword [SPME-GC-MS] Result: 101 - 120 \| Page: 6 of 8
101.	Changes Of The Volatile Compounds In Chinese Mitten Crabs(Eriocheir Sinensis) And Its Mechanism During The Frozen Storage
102.	Research On The Changes Of Flavor Compounds From Egg White Antioxidant Peptides By SPME-GC-MS During Storage
103.	Characterization Of The Flavor Composition In Sea Cucumber And Fermented Products
104.	Adsorption And Release Behavior Study Of Odor Molecules On Textile Materials By HS-SPME-GC/MS
105.	The Process Optimization Of Maotai Liquor Fortified High Temperature Daqu And Its Comparative Research
106.	Study On Dominant Microflora And Technology In Yong Shun Fermented Chili
107.	Investigation Of Volatile Organic Metabolites In Lung Cancer Pleural Effusions By SPME-GC/MS Metabolomics Method
108.	Identification Of Characteristic Aroma And Establishment Fingerprint Of Flowers Of Elaeagnus Angustifolia
109.	Study On Main Indicators In The Fermentation Brine Of Stinky Tofu By Three Inoculation Methods
110.	Study On The Technology Of Salted Chilli Pepper And Its System
111.	Studies On Characteristic Volatile Components Of Green Tea With Chestnut Aroma
112.	Screening For Streptococcus Thermophilus Having Desirable Fermentation Properties And The Study Of Their Flavor Characteristics
113.	The Component Characteristics Of Volatile Substances From Different Apples At Germplasm Level
114.	Effect Of Sesame Oil And Fatty Acids On Thermal Reaction Volatile Compounds From Defatted Sesame Meal
115.	Effect Of Lactobacillus Plantarum P-8 And Yoghurt Starters On The Flavor Of Fermented Milk
116.	Research Of Hops Aroma Compounds In IPA Beer
117.	Water Absorption Properties And Volatiles During Cooking Of Foxtail Millet
118.	Analysis Of Aroma Characteristics Of Tobacco By HS-SPME-GC-MS
119.	The Fingerprints Construction Of Volatile Flavor Compounds Of Milk Fermented With Lactobacillus Delbrueckii Subsp. Bulgaricus
120.	Changes Of Quality And Flavor Substances In Cold Fresh Sturgeon With Different Treatments During Storage
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