1.
On hydrolysis of duck egg white by Flavourzyme;
Flavourzyme风味酶水解鸭蛋蛋清研究
2.
Study on Ham Flavoring Base by Modulation Exogenous Enzymes Activity;
外源酶调控生产火腿风味调味料的研究
3.
Enzymatic Preparation of Flavor-enhancing Peptide from Soybean Meal Protein
酶法水解蛋白制备风味增强肽的研究
4.
Research of the enzymatic hydrolysis processes on bovine bone and characteristics of flavor
牛骨酶解工艺条件及风味特征的研究
5.
A study on hydrolysis shrimp powder by double enzyme and preparation of shrimp flavoring bas
双酶水解虾粉制备虾风味基料的研究
6.
Study on the Preparation of Flavor Precursor of Jinhua Ham Seasoning by Enzymolysis Technology
金华火腿调味料风味前体物质酶解制备工艺研究
7.
Study on the effect on Chinese-bacon flavor by additon of papain
添加木瓜蛋白酶对腊肉风味的影响研究
8.
Effect of Enzymatic Hydrolysis on Natural Milk Fat Composition and Flavor;
酶处理对天然乳脂组成和风味的影响研究
9.
Study on the Materials of Natural Milk Flavor and Milk Flavoring by Enzymes
酶法制备天然牛奶风味基料及牛奶香精的研究
10.
Study on Enzymatic Hydrolysis Fish Sauce with Salted Fish and Volatile Odor Compounds
盐渍鱼酶解制备鱼露及挥发性风味物质的研究
11.
Study on superoxide dismutase to improve the beer flavor stability
超氧化物歧化酶改善啤酒风味稳定性的研究
12.
Influence of Neutral Protease on Formation of Volatile Aroma Components in Anchovy Souce
中性蛋白酶对鯷制鱼露风味形成的影响
13.
Study on the flavourzyme enzymolysis of soybean protein for preparing Foam powder
风味蛋白酶酶解制取大豆蛋白发泡粉的工艺研究
14.
Preparation of wheat bran antioxidant peptide from wheat bran protein by flavourzyme
复合风味蛋白酶酶解麦麸蛋白制备麦麸抗氧化肽的研究
15.
The Effect of Different Low-valued Fish Hydrolysates on Sauce Flavor Synthesis by Maillard Reaction
低值鱼蛋白酶解产物对酱香型美拉德反应产物风味的影响
16.
Studies on the Improvements of Flavor and Texture of Low-fat Processed Cheese by Enzyme-modified Cheese and Inulin
酶改性干酪和菊粉改善低脂再制干酪风味和质构的研究
17.
Study on Technology of Preparing Thermal Reaction Meat Flavor Using the Hydrolysate of Jinhua Ham
利用金华火腿酶解液制备热反应肉类风味料的研究
18.
Typical Chinese local dishes taste wonderful.
中国风味莱，味道好极了。