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Keyword [Vinegars]
Result: 1 - 11 | Page: 1 of 1
1.
Analysis On Flavor Components And Identification Of Production Technology In Soy Sauce And Vinegars
2.
Determination Of Flavor Of Zhenjiang Frangrance Vinegars And Condition Of Pigment Production By Helicobasidium Mompa From Grains Vinegar
3.
The Comparison Of Antioxidant Activity Among Grape Vinegars
4.
Comparative Study On Flavor Components Of Zhenjiang Aromatic Vinegars Produced By Traditional Manual And Modern Industrial Technology
5.
Quality And Safety Evaluation Of Vinegars Using NMR Technology
6.
Study On Analysis Methods And A Real-time Detection Device Of Mature Vinegars Quality
7.
Studies On Antimicrobial And Antioxidant Characteristics Of Wood Vinegars And Its Phenolic Acid Extracts Obtained From Eucommia Ulmoides Olivers Branches
8.
Characterization Of Gustatory Organic Acids And Polyhydroxy Compounds In The Four Famous Chinese Vinegars
9.
Studies On Processing Technology And Functional Compositions For Soaked Soybean And Residual Solution Of Yongchun Aged Vinegar
10.
Analysis Of Flavor Components Of Four Famous Vinegars And Study On The Aroma Release Rules Of Zhenjiang Fragrant Vinegar
11.
Antioxidant activity and phytochemicals of rabbiteye blueberry (Vaccinium ashei) fluid products and by-products and aroma impact components of blueberry vinegars as affected by fermentation
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