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Keyword [odor activity value(OAV)]
Result: 1 - 4 | Page: 1 of 1
1.
The Study On The Key Aroma Compounds And Influencing Factors During The Aging Process Of Chinese Rice Wine
2.
The Study On The Volatile Flavor Characteristics Of Chinese Traditional-type Soy Sauce
3.
Study On The Effects Of Pan-firing And Baking Temperature On The Aroma Type And Characteristic Of Green Tea
4.
Analysis Of Aroma Components Of Fenghuang Dancong Tea With Different Aroma Types
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