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Keyword [lipid hydrolysis]
Result: 1 - 9 | Page: 1 of 1
1.
Process Of Intensifying High Temperature Air-Drying Ripening For Sauce Duck And Its Effect On Lipid Hydrolysis-Oxidation And Flavor
2.
Effects Of Lipid Hydrolysis And Oxidation On The Flavor Formation Of Hubei Traditional Fermented Ham
3.
Influence Of Partial Substitution Of NaCl By KCl On Fat Oxidation And The Formation Of Flavor Compounds In Dry-cured Ham
4.
Regulation Of The Physicochemical And Quality Characteristics Of Wholegrain Brown Rice By Applying High Hydrostatic Pressure Technology
5.
The Contribution Of Microorganisms On Lipid Changes And Flavor Formation In Fermented Fish
6.
Effect Of Partial Substitution Of NaCl By KCl On Physicochemical Properties And Volatile Flavor Of Different Parts Of Dry Cured Ham
7.
Docosahexaenoic Acid Production By Schizochytrium Sp.ATCC 20888 Using Inulin As Raw Material
8.
Study On The Processing Technology Of Dry-Cured Mackerel And The Relationship Between Lipid Hydrolysis And Oxidation And Flavor
9.
Preparation And Analysis Of Pullulan Polysaccharide-antioxidant Coating And Its Effect On The Storage Quality Of Wet-cured Silver Carp
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