SPME-GC-MS - Globe Thesis

Keyword [SPME-GC-MS] Result: 121 - 140 \| Page: 7 of 8
121.	Molecular Characteristics Of 32 Strains Of Saccharomyces Cerevisiae From Different Dough Starters And Their Fermented SFS Flavors
122.	Geographical Origin,Vintage Discrimination Of Chinese Cabernet Sauvignon Wines Based On Multiple Fingerprinting Technologies
123.	Research On Flavor Fingerprints Spectrum Of Characteristic Fermented Dairy Products
124.	Rapid Identification Of COD Products And Study On Their Lipids And Flavor Sudstances
125.	Study On The Determination Of The Typical Odorous Compounds In Tap Water
126.	Effect Of P.pentosaceus And S.xylosus On Volatile Substance Of Fermented Sausage
127.	Mechanism Of Volatile Compound Formation From Soybean Oils In A Semi-continuous Heating Process
128.	Preparation,Antioxidant Activity And Effect On Sesame Heat-Induced Fragrance Of 1-L-Glycine-L-Deoxy-Dfructose Compounds
129.	Screening Of Yogurt Starter Strains And Study On Its Fermentation Characteristics
130.	Study On The Characteristic Flavor Of Jiaoxiang Malt And Its Changing Law During The Roasting Process
131.	Removal of warmed-over flavor using absorbent and pattern recognition analysis of overall flavors by SPME-GC/MS-MVA
132.	Integrated analysis and pattern recognition of Swiss cheese aroma by SPME/GC, SPME/GC/MS and electronic noses
133.	Quantitative analysis of trace volatile compounds in complex matrices by automated SPME GC-MS/MS: Monitoring limonene oxidation products to benchmark oxidation in encapsulation systems
134.	An evaluation of freezing and soil presence on volatile organic compounds emitted by decomposing pig tissues using SPME GC/MS
135.	Enrichment And Analysis Of Organic Soluble Portions In Indian High Sulfur Coal Based On Solid-Phase Microextraction
136.	Composition Analysis Of The Aroma Volatile Compounds In Different Stabilized Rice Bran During Storage
137.	Study On The Screening And Fermentation Characteristics Of Yogurt Starters With Different Compound Proportions
138.	Effect Of Drying Process Of Xianggan Tea And Different Citrus Raw Materials On Its Comprehensive Quality
139.	Effect Of Processing Technology On Volatile Flavor Compounds Of Zhijiang Duck
140.	Flavor Fingerprints Of Nine Chestnut Varieties In Yanshan Region Based On SPME-GC-MS
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