Sweet - Globe Thesis - Globe Thesis

Keyword [Sweet] Result: 161 - 180 \| Page: 9 of 10
161.	Sweet Tea The Houttuynia Polysaccharide Extraction Process, The Nature And Activity Research
162.	Starch Graft Copolymerization Of The Absorbent Resin
163.	Synthesis Of Chiral Asymmetry Of The Aromatic Sweet Ammonia Alcohol
164.	Research On Effect And Mechanism Of Freeze-thaw Treatment On The Quality Of Explosion Puffing Drying Sweet Potato At Variable Temperature And Pressure Difference
165.	Study On A Kind Of Sweet Potato And Soybean Meal Nutrition Puffed Food Quality And The Correlation Of Its Quality And Structure Characteristics
166.	Study On The Processing Of Cooked Purple Sweet Potato Flour And Its Self-raising Flour
167.	Research On The Sweet Orange Enzymatic Sac Gown Peeling Technology And The Impact On Cystic Quality
168.	The Plant Application And The Factor Of Sweet Taste In The Liquorice Waste
169.	Application Of Anaerobic Treatment And Bioconversion In Sweet Potato Wastewater
170.	Study On Volatile Flavor Compounds And The Characteristic Aroma Of Sweet Wine Of Vidal From Helan Mountain
171.	Chromatography Detection And Toxicity Analysis Of Pesticide Residue In Vegetable Of Jimei District
172.	Study On Extraction And Purification Of Anthocyanins From Purple Sweet Potato, The Antioxidant Activitv Of Anthocvanins And The- Preparation Of Maltodextrin From The Extraction Residue
173.	Comprehensive Utilization Of Buckwheat Bran
174.	Studies On Extraction, Purification, Analysis And Application Of Anthocyanins From Purple Sweet Potato
175.	Study On The Extraction And Purification And Antioxidant Of Anthocyanin Of Purple Sweet Potato
176.	Microbial Community Of Sweet Rice Wine Starter Xiao Qu And The Making Process Of Xiao Qu Contains Polygonum Hydropiper
177.	The Preparation And Properties Of Three Types Of Micro Encapsulations Of Sweet Orange Oil Using Alginate-Chitosan As Wall Material
178.	Study On Technology Of Sweet Pomelos Beverage Fermented By Probiotic
179.	The Study On Extraction,purification And Anti-oxidative Character Of Total Polyphenolsfrom Sweet Tea
180.	Quality Analysis For Some Food And Chinese Herbal Medicine With The Use Of Chromatography And Near Infrared Spectroscopy With The Aid Of Chemometrics
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