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Keyword [aroma compound]
Result: 1 - 13 | Page: 1 of 1
1.
Flavor Compounds Of Chinese Kongfujia Liquor
2.
The Key Aroma Compounds Of Vidal Icewine And Their Contribution To The Icewine Sensory Characteristic
3.
Aroma Compounds Of Maillard Reaction Generated From A L-Ascorbic Acid And Glutathione Model System
4.
Effect Of Nitrogen And Reducing Sugar Concentrations To Synthetic Grape Must On The Alcoholic Fermentation And Formation Of Aroma Compounds By Saccharomyces Cerevisiae
5.
The Flavor Compounds And Sensory Characteristic Of Cabernet Sauvignon Wines In The Loess Plateau Of Western Shanxi
6.
Study On The Maceration Carbonique Method And Quality Analysis Of Beibinghong Amur Grape Wine
7.
Study On The Enzymatic Catalysis Of Lignin For Product Aroma Compound
8.
The Evolution Of Aroma Compounds During The Process And Characteristic Aroma Compound Of Litchi Wine
9.
Effects Of Drying Methods On Quality Of Ficus Carica L. Fruit And Preparation Of Fig Tea
10.
Study On The Influence Of Different Brewing Factors On Volatile Aroma Compounds In ’Italian Riesling’ Dry White Wine
11.
Synthesis and preparation of polysaccharide based membranes for the pervaporation separation of liquid mixture systems of industrial interest
12.
Analysis Of Microflora And Flavor Compounds In The Production Of Special-flavor Liquor
13.
Study On Sensory Lexicon,aroma Compound And Comprehensive Quality Of Sesame Paste
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