Font Size: a A A
Keyword [aroma]
Result: 61 - 80 | Page: 4 of 10
61. Study On The Sensory Characteristics Of Dry Red Wine Of Cabernet Sauvignon In Changli
62. Study On Aroma Compounds In Kiwifuits And Kiwifruit Wines
63. Aroma Compounds And Fermenting Process Of Mussel Juice Condiment
64. Effects Of Different Temperature And Moisture On The Quality Of Sun-Cured Yellow Tobacco In Ningxiang
65. Study On The Application Of Solid Phase Microextraction In Aroma Components Analysis Of Apple, Apricot And Peach
66. Studies On The Flavor Components And Flavor Adjustment Of Fermented Chili Products
67. Study Of Selection Of Excellent Special Yeast For Lemon Wine Made Of Lemon Juice And Sugar Cane Juice & The Fermentation Process
68. Study On Detecting Method And Analysis Of Milk Flavor In UHT Pure Milk
69. Studies On The Aroma Components In Citrus Juice During Key Processing Units
70. Study On The Aroma-enhancing Regulating Techniques Of Citrus Juice By Enzymolysis
71. Study On Extraction,Analyses And Bacteriostatic Action Of Aroma Composition Of Zanthoxulum Spp.
72. Study On The Change Of The Main Biochemistry,Aroma Components As Well As Their Influence On The Flavor Of Green Tea Beverages During Storage
73. Study On Change Of Aroma Components In Dry Red Wine Treated By Pulsed Electric Field
74. Identification Of Chicken Broth Aroma Component And The Effects Of Age, Gender And Carcass Part To Flavor Of Chicken
75. Study On Production Process Of Boiled Sunflower Seeds With Over Fired-flavor And Analysis The Aroma Components
76. Study On Jujube Wine Process And Aroma Analysis During Fermentation
77. Analysis On Volatility Composition And Sensory Of Tuber Mustard And Pickled Tuber Mustard
78. Analysis Of The Aroma Components In The Post Fermentation Process Of Middle/Little Leaf Tea Picked In Summer/Autumn
79. Studies On Determination Of Aroma Components Of Zhenjiang Fragrant Vinegar Parched Rice And Its Antioxidant Activity
80. Study On Extraction Technology In Reconstituted Tobacco Production
  <<First  <Prev  Next>  Last>>  Jump to