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Keyword [volatile aroma compounds]
Result: 1 - 14 | Page: 1 of 1
1.
Studies On The Standardized Production And Technology Of Quality Improving Of Xuanwei Ham
2.
Free Volatile Aroma Compounds Of Cabernet Gernischet Wine In Yantai Region
3.
Studies On Characteristic Aroma Identification And Generation Mechanism Of Flax Seed Oil In Xinjiang
4.
The Effect Of BAT2 Gene Of Cider Yeast And The Catabolism Of Branch-chain Amino Acids On The Formation Of Aroma Compounds
5.
Research On Optimization Of Enzymatic Hydrolysis Conditions For The Production Of Rosa Sterilis Juice And Fruit Powder Preparation
6.
Analysis And Simulation Of Volatile Aroma Compounds In Beef Jerky
7.
Identification Of Characteristic Aroma And Establishment Fingerprint Of Flowers Of Elaeagnus Angustifolia
8.
Study On Wine Aroma Enhancement By Mixed Alcoholic Fermentation Of Selected Rhodotorula Mucilaginosa And Saccharomyces Cerevisiae
9.
Effect Of Glutathione On The Quality Characteristics Of Apple Wine And The Growth Of Saccharomyces Cerevisiae
10.
Study On The Influence Of Different Brewing Factors On Volatile Aroma Compounds In ’Italian Riesling’ Dry White Wine
11.
Screening Of Starmerella Baillaris And Application In The Vidal Icewine Brewing
12.
Study On Quality Characteristics And Enzymatic Improvement Of The Major Tobacco Cultivars In Shaanxi
13.
Fe-MOFs Encapsulation And Synergistic Controlled Release Of Vanillin And Citral In Functional Low Volatile Aroma Compounds
14.
Study On The Aroma-producing Characteristics Of Native Saccharomyces Cerevisiae CECA
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