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Advances in the Study on Cucumber Flavor Compounds Advances in the Study on Cucumber Flavor Compounds 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 The Analysis of Volatile Flavor Compounds of Honeysuckle and Red#br# Honeysuckle A Proceeding of Research in the Interactions of Protein with Volatile Flavor Compounds EFFECT OF TEMPERATURE ON VOLATILE FLAVOR COMPOUNDS OF OYSTER ANALYSIS OF VOLATILE FLAVOR COMPOUNDS IN MICROWAVE BLANCHED AND QUICK-FREEZING BLACK EDAMAME 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 The Analysis of Volatile Flavor Compounds of Honeysuckle and Red#br# Honeysuckle