Flavor 第1页

Study on Volatile Flavor Components of Loquat Juice Fermented by Lactobacillus plantarum R23 Effects of Different Models of Cultivation on Yield and Quality of Luzhou-flavor Liquor Special Maize Analysis of Flavor Compounds of the Scapharca Subcrenata at Different Temperatures by SPEM-GC-MS Combined with Chemical Sensors Flavor Substances and Lipid Composition in Oyster Juice Effect of soil factors on quality and style of flue-cured tobacco in Qujing District, Yunnan Province Recognition of flavor in non-medical literatures of pre-Qin Dynasty TECHNIQUE OF IRRADIATION STERILIZATION OF LOCAL FLAVOR BEAN PRODUCTS Regression Analysis between Nicotine Content and Physical Property in Flue-cured Tobacco Grown in Hunan Province The Research Advance of Lactic Acid Bacteria Contributes to the Flavor of Bacteria-fermented Douchi STUDY ON AQUATICD OFF FLAVORS IN EUTROPHIC DONGHU LAKE A Study on the Volatile Flavor Constituents of Sichuan Preserved Vegetable (Brassica juncea Czern et Coss.) Influences of regulated deficit irrigation on sensory quality and flavor components of tomato Effects of Zn fertilization on antioxidative capacity and flavor quality of tomato fruit Advances in the Study on Cucumber Flavor Compounds Study on determination of Chinese medicine flavor and its regularity Effect of nitrogen on taste compounds,nitrate and yield of cucumber in solar-greenhouse The Analysis of Volatile Flavor Compounds of Honeysuckle and Red#br# Honeysuckle null Effect of Heat Processing on the Volatile Flavor Components of Milk-Stage Corn Juice A Proceeding of Research in the Interactions of Protein with Volatile Flavor Compounds Effect of Electron-beam Irradiation on the Volatile Flavor Compounds in Sciaenops ocellatus Meat Research and Development Situation of Zanthoxylum bungeanum Flavor Component and Products Research Advance on Lipoxygenase Application in the Agri-food EFFECT OF TEMPERATURE ON VOLATILE FLAVOR COMPOUNDS OF OYSTER ANALYSIS OF VOLATILE FLAVOR COMPOUNDS IN MICROWAVE BLANCHED AND QUICK-FREEZING BLACK EDAMAME Advances in the Study on Cucumber Flavor Compounds Comprehensive textual research on concept, content and function of Chinese yew Analysis of Sweet and Sour Flavor in Eight Local Peach Cultivars from Guizhou and Evaluation of their Flavor Quality Studies on the Relationskip between Five Flavors and ChannelTropism in Some Traditional Chinese Drugs Molecular Cloning and Expression Analysis of Fatty Acid Desaturase Gene in Cucumber Comparative Study on Starch Shape and Content and Fruit Flavor of Three Banana Varieties Effects of different soil management methods on the soil nutrients, enzyme activity and fruit quality of pear orchards Study on forming principle and masking technology of astringent taste of Chinese materia medica Nature and flavor pharmacology of Fuling and its components for learning and memory improvement as well as sedative and hypnotic effects The Analysis of Volatile Flavor Compounds of Honeysuckle and Red#br# Honeysuckle The Use of Six-flavor Rehmannia Decoction with Additives in Prevention of Ototoxic Deafness Induced by Gentamicin in Guinea Pig Discussion on strengthening yin of Chinese herbs with bitter-flavor——clinical traditional Chinese pharmacology noun terminology standardization research Studies on Several Quality Evaluation Indices from Loquat Germplasm Resources Studies on Several Quality Evaluation Indices from Loquat Germplasm Resources BP model for relation between anti-aging and four natures, five flavors and meridian tropism of Chinese prescription medicine Effect of organic fertilizer and bagging on fruit flavor quality of Yali pear AN OUTLINE ON THE UTILIZATION VALUE OF CHINESE BRAMBLE(RUBUS L.) Molecular Cloning and Expression Analysis of Fatty Acid Desaturase Gene in Cucumber FLAVOR COMPOSITION CHANGES DURING “JINGTIAN No.2” ＷＡＸＹ　CORN SOFT CAN PROCESSING Analysis of Volatile Compounds of Meat Flavor Essence Through Two Comprehensive Dimensional Gas Chromatography-time of Flight Mass Spectrometry Effect of the Myofibril Proteins Concentrations on the Adsorbing Capacity for the Flavor Compounds Effects of Vinegar Pickling and Drying on the Volatile Flavor Compounds of Garlic EFFECT OF HOT AIR AND EXPLOSION PUFFING COMBINED DRYING METHOD
ON FLAVOR COMPOUNDS AND QUALITY OF SU 99-8 GREEN SOYBEAN
EFFECTS OF IRRADIATION ON QUALITY OF FERMENTED SAUSAGE Establish an Identification Model for Shellfish with the Electronic Nose Inheritance of Flavor Constituents in F₁ Progenies of ‘Katy’and‘Xinshiji’Apricot Inheritance of Flavor Constituents in F₁ Progenies of ‘Katy’and‘Xinshiji’Apricot