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Keyword [aromas]
Result: 1 - 12 | Page: 1 of 1
1.
Study On Flavor Compounds Of The Low- Alcohol Fermented Sparkling Wine
2.
Application Of Extrinsic Enzymes To Improve Aroma Quality Of Anxi Tieguanyin
3.
Kinetic Characteristics Of Hydrolysis Of Grape Aroma Glycosides And Production Of Fermentative Aromas During Stimulated Fermentation Process
4.
Study On The Aromas Formation Of Castanea Henryi During Roasting And Its Application In The Process Of Castanea Henryi Puree
5.
Bound Aroma Compounds Of Liquor-making And Qu-making Materials
6.
Analysis Of Aging Aromas And Study On Age Discrimination Of Chinese Rice Wine Based On Omics Technology
7.
The Distinct Flavor Of Regional Vidal Icewines And Effects Of Nonvolatile Contents On Aromas
8.
Effects Of Light On Phenols And Aromas In The Beibinghong V.amurensis Rupr From The Color Conservation To The Frozen Period
9.
Study of the production and release of aromas during winemaking carried out by different Saccharomyces species and hybrids
10.
Effects of naturally occurring phenolic compounds on the formation of Maillard aromas
11.
Study On Physicochemical Quality And Characteristic Flavor Of Musalais In Xinjiang
12.
The Effects Of Different Spreading Time On The Quality Of Tieguanyin Based On The Metabolomics Analysis Of Tea Processing
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