volatile substances - Globe Thesis

Keyword [volatile substances] Result: 21 - 40 \| Page: 2 of 3
21.	Study On Storage Of Glutinous Rice
22.	Fermentation Of Bran With Lactic Acid Bacteria And Its Application In Steamed Bread
23.	Study On Variation Of Ascorbic Acid Metabolism And Volatile Substances Of Actinidia Eriantha CV.'White' Among Different Maturities During Storage
24.	Study On The Inhibitory Effect Of The Volatile Substances Produced By Bacillus Sp.on Aspergillus Flavus
25.	Study On Main Indicators In The Fermentation Brine Of Stinky Tofu By Three Inoculation Methods
26.	Comparative Analysis Of Antioxidant Activities Of Extracts And Of Volatile Substances From Hypsizygus Marmoreus MinZhen NO.2 And MinZhen NO.3
27.	The Component Characteristics Of Volatile Substances From Different Apples At Germplasm Level
28.	The Research Of Japonica And Indica Quality Changes And The Main Volatile Substances Among The Rice During Storage
29.	Effect Of Low Salinity Seawater Temporary Cultivation On Quality Changes Of Chinese Mitten Crab
30.	Study On Volatile Compounds And Quality Characteristics Of Small Yellow Croaker During Storage And Air Frying Technology
31.	The Formation Of Ammonium Salt In Soy Sauce Brewing And Its Effect On Quality
32.	Fermentation Succession And Metabolic Characteristics Of Clostridia Community In Pit Mud Of Luzhou-Flavor Baijiu
33.	Study On The Chemical Composition And The Surface Microbial Diversity For Nuo Deng Ham
34.	Lipid Extraction And Flavor Quality Analysis Of Antarctic Krill
35.	Fermentation Characteristics Of Wild Yeast During Cold Maceration And The Effect On The Aroma Of Petit Manseng Wine
36.	Formation Regularities Of Volatile Substances In Wheat Flour Fermentation And Heating Processing
37.	The Research On Key Technology And Volatile Substances Of Industrialization Production Of Beef Tripe
38.	Preparation,Nutrition And Quality Of Peanut Yogurt
39.	Study On The Technology Of Dry Chilli Fermentation By Inoculation And Water From Salted Fresh Chilli
40.	Biochemical And Quality Characters Of �Lifeng' Cultivar Using Different Tea Processing Methods
<<First <Prev Next> Last>> Jump to