Volatile Flavor - Globe Thesis

Keyword [Volatile Flavor] Result: 141 - 160 \| Page: 8 of 10
141.	Effect Of Milk Fat Decomposition And Oxidation On Mijiunai Flavor And Quality
142.	Study On The Compound Fruit And Vegetable Beverage Preparation Of Leek And Its Flavor
143.	The Nutritional Quality,flavor Characteristics And Preservation Of Air-drying Bream
144.	The Effects Of Cooking,Storage And Distribution Methods On The Quality And Safety Of Bighead Carp (Aristichthvs Nobilis)
145.	Analysis Of Volatile Flavor Compounds In Fermented Milk And Research For Its Chromatographic Fingerprints
146.	Effects Of Potato Content On Noodle Quality And Volatile Flavor
147.	Study On Extraction Of Tomato Seed Oil By Aqueous Enzymatic Method And Demulsification
148.	Study On Processing Optimizing And Characteristic Flavor Compounds Of Cordyceps Militaris Chicken Soup
149.	Study On The Preparation Of Enzymatic Hydrolysate Of Decapterus Maruadsi Proteins And Maillard Reaction
150.	The Production Of Transesterification Product From Mutton Tallow And Flaxseed Oil By Lipase
151.	Volatile Flavor Compounds And Protease Of High-Salt Liquid-State Soy Sauce Fermentated By Aspergillus Oryzae
152.	Study Of Effects Of Bacterial Community Structure Of The SFD On Volatile Flavour Compounds In CSB
153.	Study On The Preparation Of Composite Fat Substitute And Fresh Chicken Chop Processing
154.	Research On Volatile Flavor Substances And Shelf Life Extension Of Chicken
155.	Study On The Reduction Of Nitrite In Salted Fish By The Composite Microbial Fermentation Agent
156.	Study On Enzymatic Extrusion Pretreatment Of Sorghum For Xiaoqu Liquor Brewing
157.	Study On The Effect Of Processing Technology On The Quality And Flavor Of Northern-tofu
158.	Study On The Fermentation And Volatile Flavor Formation Mechanism Of Red Bean Corruption
159.	The Development Of Sweet Potato Rice Cake And The Study On Its Storage Quality
160.	Changes Of Flavor Compounds In Salted Egg Yolk Processing And Preliminary Study On The Causes
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