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Keyword [aroma]
Result: 101 - 120 | Page: 6 of 10
101.
Study On The Flavor Formation Of Sour Meat During Processing
102.
Study On The Rapid Aging Technology Of The Pomelo Wine
103.
Studies On Determination And Fingerprint Of The Aroma Components Of Zhenjiang Fragrance Vinegar
104.
Influence Of Probiotic L. Casei Zhang On Texture, Aroma Generation And Sensory Characteristics Of Fermented Milk
105.
Study On The Brewing Techniques Of Chinese Jujube Wine
106.
Effects Of Expanding Temperature On Aroma Substances And Sensory Quality Of The Expanded Tobacco By Carbon Dioxide
107.
Study On The Characteristic Aroma Components Of Pu-erh Tea
108.
Study On The Brewing Technology Of Cucurbita Moschata And Change Of Aroma Components
109.
Study On Extraction, Oxidation Resistance And Aaroma Component Of Hop Concrete
110.
Studies On The Effects Of Maturity And Flue-curing Process To Flue-cured Tobacco Aroma Precursors
111.
Study On Non-Alcoholic Beverage Similar To Beer With Aroma-Producing Strains Of Geotrichum Candidum
112.
Distinctive Aroma Of Two Chinese Liquors: Yanghe Blue Sky And Niulanshan Erguotou Liquors
113.
Influence Of Hop Aroma Compounds On Beer Flavor Quality
114.
Free Volatile Aroma Compounds Of Cabernet Gernischet Wine In Yantai Region
115.
Study On The Flavor Components Of Muscat Hambourg Dry Red Wine
116.
Study On Processing Technology Of Winery Wine
117.
Research On Screening And Fermentation Optimization Of Fermented Bacterial Strain Of Rice Steamed Sponge Cake, Analysis Of Aroma Composition
118.
Study On Aroma Active Compounds And Adulteration Detection Of Orange Juice
119.
The Research On The Aroma Adsorption And Technical Optimization Of Characteristic Scented Tea
120.
The Study Of The Pollen Mead
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