volatile flavor compounds - Globe Thesis

Keyword [volatile flavor compounds] Result: 1 - 20 \| Page: 1 of 8
1.	Study On The Vegetable Juices--Cloudy Pumpkin Juices And Cloudy Carrot Juices
2.	Preparation Of Ginkgo (Ginkgo Biloga L) Cloudy Juice By Enzymatic Hydrolysis And Its Stability Mechanism
3.	Comparison Of Proteolytic And Lipolytic Products, And Volatile Flavor Compounds Among Different Quality Grade Of Jinhua Hams
4.	Studies On The Use Of California Almond Flour In Dough And Moon Cake Of Guangdong Style
5.	Quantitative Analysis And Comparing Of Volatile Flavor Compounds Of Oriental Melons And Muskmelons
6.	Study Of Changes Of The Qualities Of Cookies During Shelf Life And Improvements Of Formula
7.	The Study Of Influence Factors On Potato Puree's Quality
8.	Effect Of Postharvest Treatment With Organic Acids On Volatile Compounds And Quality Of Peach Fruit (cv. Hakuho) During Storage
9.	Study On The Formation And Changes Of Volatile Compounds In Pickled Mustard Tuber During The Pickling Process
10.	Studies On The Smoking Processing Technology Of Pseudosciaena Crocea And Squid
11.	Preliminary Research On Quality Of Broad Bean Paste
12.	Analysis On Volatile Flavor Compounds In Different Fermentation Stages Of Dry Wine Of Cabernet Sauvignon From Hexi Corridor
13.	Study On The New Technology And Volatile Flavor Compounds Of Kohlrabi
14.	The Flavor Components Analysis And Quality Identification Of Aged Shaoxing Rice Wine
15.	Study Of Microwave Baking On Salty Peanuts And Quality Evaluation
16.	Preparation Of Aquatic Flavoring And Investigation Of Physiological Activity Of Protein Hydrolysate From Samll Yellow Croaker Scraps
17.	Study On The Microorganism Flora And Flavor Compounds From Vinasse Fish
18.	The Effects Of Making Koji With Mixed Strains On Physicochemical Properties And Sensory Evaluation Of High-salt And Liquid-state Soy Sauce
19.	The Influence Factors On Volatile Flavor Compounds Of Jujube Brandy
20.	Sauced Meat Products Quantitative Bittern Process Of Research
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