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Keyword [The aroma]
Result: 21 - 40 | Page: 2 of 4
21.
The Important Odorants Of Qingke Liquor And The Aroma Compounds In Its Fermented Grains
22.
The Effect Of Different Processing Condition To The Ethyl Carbamate And The Aroma Component In Cantonese Rice Wine
23.
Contribution Of Glycosidically Bound Volatiles On The Aroma Formation Of Oolong Tea And Black Tea
24.
Studies On The Change Of Sufu Fermentation Components
25.
Preparation And Refining Technology Research Of Food Fumeol And Analysis Of The Aroma Compositions
26.
Study On The Aroma Of Hang White Chrysanthemum And Longjing Tea
27.
Analysis And Regulation On The Aroma In Baked Quail Eggs
28.
Analysis Of The Aroma Compounds Of Pomegranate And Research On Flavour-Enhancing By Enzymatic Hydrolysis
29.
Study On The Aroma Compounds In Kinmen Sorghum Liquor
30.
Sichuan Snow Flower Tea Kind Of Processing Technology And Quality Evaluation
31.
Study On The Aroma Components Of Yunnan Black Tea By Using GC-MS And Electronic Nose
32.
Identification Of The Aroma Compounds In Different Aging Years Of Citri Reticulatae Pericarpium
33.
The Study Of The Components And The Biological Activity Of The Aroma Constituents From Feijoa
34.
Research On Physalis Beverage Product And Study On The Aroma Compounds Analysis
35.
Analysis Of The Aroma Components Of High Quality Green Tea
36.
Research On The Ripening Characteristics Of Loquat Fruit And The Aroma Of Fermented Fruit Wine
37.
Research On The Aroma Compounds Of Gujinggong Chinese Baijiu And Evaluation Of The Antioxidant And Anti-inflammatory Effects Of Phenolic Aroma Compounds
38.
Effects Of The Aroma Related Enzyme On Congou Black Tea LED Yellow Withering
39.
Studies On Separation And Chemicals Analysis Of The Essential Oil And The Flavonoids From Rosa Laevigata Michaux
40.
Study On The Aroma Active Compounds And Aroma Improvement During The Submerged Fermentation Of Tuber Melanosporum
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