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Keyword [aroma enhancement]
Result: 1 - 19 | Page: 1 of 1
1. Î²-Glucosidase Production By Submerged Fermentation And Its Application
2. Study On Characterization Of β-glucosidase From Lotus Seeds And Its Effect On Lotus Leaves Beverage's Aroma
3. Study On Aroma Enhancement Of Cold-pressed Walnut Oil And The Stability Of Walnut Milk
4. Screening Yeast Strains For The Winemaking Of Aroma Enhancement From The Brewing Ecosystem Of Luzhou Flavor Liquor In South Sichuan
5. Studies On Fermenting With The Co-Immobilized Multi-Microoranism For Soy Sauce Aroma Enhancement
6. Screening Ester-producing Non-saccharomyces Yeast From Southern Sichuan Liquor Pits In China And Its Potential Analysis Of Wine Aroma Enhancement
7. Efficient Display Of β-Glucosidase On Saccharomyces Cerevisiae Cell Wall For Aroma Enhancement In Wine
8. Study On Wine Aroma Enhancement By Mixed Alcoholic Fermentation Of Selected Rhodotorula Mucilaginosa And Saccharomyces Cerevisiae
9. Evolution Of Aroma Compounds During Winemaking Process Through The Treatment With Glycosidases
10. Effect Of Heating Processes On Aroma Of Brown Sugar By Membrane Process And Study On Increasing Aroma
11. Regularity Of Wine Aroma Enhancement Using A Novel Hanseniaspora Uvarum And Its Glycosidase
12. Research On The Control System Of Intelligent Intensive Curing Barn Based On The Requirement Of Tobacco Aroma Enhancement And Curing
13. Immobilized β-glucosidase And Its Application In Wine Aroma Enhancement
14. Study On The Technology And Application Of Burnt Flavor Brown Sugar Essence With Maillard Reaction
15. Analysis On Wine Aroma Enhancement By Mixed Fermentation Using Hanseniaspora Uvarum And Killer Saccharomyces Cerevisiae
16. Evaluation On Aroma Enhancement Of Mixed Fermentation With Killer Saccharomyces Cerevisiae And Pichia Fermentans
17. Comparative Study On The Key Aroma Compounds Basis Of Traditional Fermented Yongchuan Douchi And The Fast-fermentated Yongchuan Douchi After Aroma Enhancement Fermentation
18. Evolution Of Aroma Compounds During Ecolly Wine Fermentation Treated By Non-saccharomyces Cerevisiae Extracellular Extracts
19. Study On Flavoring Technology And Quality Stability During Aging Of Plum Wine With Complex Flavor
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