aroma - Globe Thesis - Globe Thesis

Keyword [aroma] Result: 141 - 160 \| Page: 8 of 10
141.	Study On The Aroma Compounds Of Rong-chang Pork At Different Core Temperature In Processing
142.	Study On Brewing Technology And Aroma Components Of Kiwifruit Dry Wine
143.	The Study Of Key Craft And Technical Parameter During The Process Of Guizhou Circle-shaped Tea
144.	Studies On Improved Ultrasonic Nebulization Extraction Of Aroma Constituents In Cuminum Cyminum L.and Fruit Juices
145.	Study On Production Of Wild Kiwi Wine
146.	Preliminary Study On Aroma Generation Of Fermented Soymilk By Lactobacillus Plantarum
147.	Study On The Brewing Technique Of Honey-pollen Wine
148.	Study On Ultra-filtration Membrane Method To Improve The Stability Of Snow Lotus Healthcare Wine
149.	Study On The Fresh-keeping And Aroma Changing Of Hybrid Orange In Storage
150.	Studies On Aroma Compounds Of Chinese Soy Sauce Aroma Type Liquor
151.	Study On The Determination Method Of Aroma Components Of Tobacco And Tobacco Essence
152.	Screening Of High β-glucosidase Producing Strains And The Effect Of β-glucosidase On The Bound Aroma In Wine
153.	Effect Of Roasting On Camellia Oil Aqueous Extraction Technique And Its Quality And Aroma
154.	Aqueous Extraction For Camellia Chekiangoleosa Seed Oil And The Quality Analysis Of The Oil
155.	Discovery And Origin Of One Kind Of Earthy-mouldy Off-flavors In Chinese Liquors
156.	Study On Aromatic Compounds In Camellia Oil Based On SPME/GC
157.	Analysis On The Dynamic Change Of Composition Of Aroma Compounds In The Process Of Fermentation Of Dry Wine Of Merlot
158.	The Research Of Extraction And Analysis On The Aroma Components Of Xinjiang Kumaiti Apricot
159.	Study On The Flavor Characteristic Of Distillation Process Of Brandy
160.	Fluorescence Spectral Characteristics And Application Of Some Typical Chinese Liquors
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