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Keyword [volatile substances]
Result: 61 - 73 | Page: 4 of 4
61.
Study On Fermentation Technology And Quality Of Red Globe Grape Juice By Lactic Acid Bacteria
62.
Development Of The Cold Pressed Pepper Seed Oil And Its Microencapsulated Products
63.
Effects Of Far-infrared Treatment On Volatile Substances During Storage Of Rice With Different Milling Degrees And Development Of Rice Cake Based On Lightly Milled Rice
64.
Preliminary Study On Flavor Formation Mechanism Of Pan-frying Grass Carp And Design Of 1000 Tons Fish Products Production Plant
65.
Effects Of β-cyclodextrin On The Masking Of Volatile Substances In Gelatin And Its Physicochemical Properties
66.
Study On The Preparation Of Belt Fish Polypeptide And The Effect Of Maillard Reaction On Its Activity
67.
Study On Soil Differences And The Effects Of Controlled-release Fertilizer Treatment On The Quality And Body Of Merlot Grapes
68.
Multi-Enzymes Treatment To Enhance The Flavor Of Strong Fragrant Rapeseed Oil
69.
Study On Flavor Components Of Hunan Chopped Fermented Red Pepper And Construct Its Fingerprint
70.
Preparation And Quality Evaluation Of Soybean/Milk Dual Protein Yogurt
71.
Study On Quality Change Law Of Highland Barley During Storage
72.
Preparation And Analysis Of Volatile Components Of Monascus Sea Cucumber And Lactobacillus Fermented Monascus Sea Cucumber
73.
Comparative Study On Bovine And Goat Milk Fat And Flavor Substances Of Milk Powder In Accelerated Oxidation
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