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Keyword [beef flavor]
Result: 1 - 20 | Page: 1 of 2
1. Research On Enzymatic Hydrolysis Of Waste Beer Yeast For Preparation Of Beef Flavor By Maillard Reaction
2. Study On The Preparation Of Natural Beef Flavor Based On Beef Bone Protein Enzymolysis
3. Studies On Technical Of Preparation Of Beef Flavor By Hydrolysis Protein
4. Formation Of Characteristic Flavor Precursors Via Enzymatic Hydrolysis-mild Thermal Oxidation Of Tallow
5. The Prepartion Of The Beef Flavor And The Research On The Intermediates Of Maillard Reaction-Alpha-Dicarbonyl Compounds
6. Rapid Identification Adulteration Beef By Electronic Nose Based On Data Processing Methods
7. Study On The Determination Method And Control Strategy Of Potential Hazardous 3-MCPD Esters In Beef Flavors
8. Effect Of Selenium-Enriched Germanium Yeast On Flavor Of Yanbian Cattle Beef
9. Analysis Of Beef Flavor Compounds And Exploration Of The Novel Detection Method
10. Preparation Of Natural Beef Flavor And Simulation Discussion Of Reducing Sugar-amino Acid Reaction System
11. Flavor Profiling Of Marinated Beef Collected From Different Regions Of China
12. Research On Method Of Beef Flavor Detection Based On Sensor Array
13. Study On Beef Flavor Attributes Detection Methods Based On Sensor Array Technology And Genetic Algorithm
14. The Study Of Boiled Beef Flavor And The Research On Formation Mechanism Of Maillard Reaction
15. Research On The Detection Technology Of Beef Flavor Quality And Tenderness Quality Based On Bionic Oral Cavity
16. Influence of cut, cooking method, and post-mortem aging on beef palatability
17. Identifying preferences for specific beef flavor characteristics
18. Palatability control points for grass-fed beef: Revealing the key compounds contributing to beef flavor or off-flavor
19. Isolation, identification and sensory properties of meaty precursors in beef
20. Study On The Regulation Of Beef Characteristic Flavor Formation And Application Based On Maillard Reaction Of Soybean Meal
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