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Keyword [The aroma]
Result: 41 - 60 | Page: 3 of 4
41. Effects Of EHT1 And EEB1 From Saccharomyces Cerevisiae On The Aroma In Wine
42. Analysis Of The Aroma Components And Characteristics On Hanzhong Green Tea
43. The Application Of Instrument Analysis In The Aroma Study Of Synthetic Spices
44. The Research On The Aroma Components Of Baked Torreya Nuts
45. Fermentation Characteristics Of Wild Yeast During Cold Maceration And The Effect On The Aroma Of Petit Manseng Wine
46. The Cloning And Expression Of Lactobacillus Brevis Beta-Glucosidase And Its Effect On The Aroma Of Blackberry Wine
47. Study On Processing Of Purple Rice Tea
48. Illustrating The Effect Of Aspergillus Niger Extracellular Enzymes On The Aroma Of Instant Oolong Tea Using Sensory Evaluation,GC-MS And Proteomics Analysis
49. Study On Changes Of The Aroma Components Of Tea Induced By H2O2 Produced By The Oxidation Of Catechins
50. Study On The Effects Of Pan-firing And Baking Temperature On The Aroma Type And Characteristic Of Green Tea
51. Study On The Aroma Production Mechanism Of Fragrant Rapeseed Oil During Roasting
52. Differential Contribution Of Jasmine Floral Volatiles To The Aroma Of Scented Green Tea
53. Analysis Of Flavor Components Of Four Famous Vinegars And Study On The Aroma Release Rules Of Zhenjiang Fragrant Vinegar
54. Study On The Aroma Characteristics And Mechanisms Of Change And Formation Of Key Aroma Compunds Of Fragrant Rapeseed Oil
55. Study On The Aroma Effect And Quality Control Between Synthetic Vanillin And By-product
56. Research On The Aroma Components Of Original Brandy Brewed By Different Grape Varieties And Yeasts In Xinjiang And Yantai Production Areas
57. Composition Analysis Of The Aroma Volatile Compounds In Different Stabilized Rice Bran During Storage
58. Study On The Aroma Components Of Matcha With Electronic Nose And Gas Chromatography-Mass Spectrometry
59. Effects Of Different Pretreatments On The Aroma And Color Of Dried Kumaiti Apricot
60. Study On The Brewing Technology Of Actinidia Arguta Brandy
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