flavor characteristics - Globe Thesis

Keyword [flavor characteristics] Result: 21 - 40 \| Page: 2 of 4
21.	The Purification And Identification Of Flavor Peptides From Soy Sauce And The Comparison Of Its Flavor Characteristics
22.	Effects Of Roasting Treatment On Nutrition And Flavor Characteristics Of Tea
23.	Sensory Quality And Taste Quality Components Of Typical Chinese Yellow Tea
24.	Study On Flavor Characteristics Of Chicken Protein Maillard Reaction Peptide
25.	Study On The Effects Of Zygosaccharomyces Rouxii On The Performance And Quality Of Fermented Sausage
26.	Effects Of Microorganisms On The Characteristics Of Air-Dried Beef Products
27.	Flavor Characteristics Of Umami Peptides From Meretrix Meretrix (Linnaeus) And Aloididae Aloidi And Their Interactions With Umami Receptor T1R1/T1R3
28.	Research On The Technology And Volatile Components Of Scomberomorus Niphonius Canned Fermented Cans
29.	Study On Flavor Characteristics And Fegulation Of Shanghai Smoked Fish
30.	Study On Preparation Of Low GI Miscellaneous Bean Bread And Its Quality Characteristics
31.	The Study On The Volatile Flavor Characteristics Of Chinese Traditional-type Soy Sauce
32.	Study On Flavor Characteristics Of Volatile Organosulfur Compounds In Toona Sinensis
33.	Study On The Flavor Characteristics Of Steamed Breads With Different Starters
34.	Study On Gel Properties Of Blended Sruimi From Anchovy/Silver Carp
35.	Analysis Of The Flavor Characteristics Of Radish Pickles With Different Fermentation Methods And Selection Of The Starter Cultures
36.	Study On The Freezing And Storage Characteristics Of Jackfruit And Jackfruit Yoghurt
37.	Based On The Strategy Of Flavoromics, The Key Components Of Maotai-flavor Liquor And Their Aroma And Taste Characteristics Were Studied
38.	Green tea: Flavor characteristics of a wide range of teas including brewing, processing, and storage variations and consumer acceptance of teas in three countries
39.	Identifying preferences for specific beef flavor characteristics
40.	Impact of lipid degradation processes, and supercritical carbon dioxide extraction on flavor characteristics of lard
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