1.
Investigation on the Effects of Cyclodextrins on the Stability of Hop Oil and Flavouring Compositions in Beer
环糊精对啤酒花油及风味物质稳定性影响研究
2.
Studies on the Relationship between Phenolic Compounds and Beer Flavor Stability;
酚类物质与啤酒风味稳定性关系的研究
3.
Study on the Influence of Polyphenol on Beer Flavor Stability;
多酚物质对啤酒风味稳定性影响的研究
4.
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
5.
Separation and Identification of Volatile Flavor Compounds in High-Salt Liquid State-Fermented Soy Sauce
高盐稀态酱油挥发性风味物质的分离与鉴定
6.
Studies on Improvement of Beer Flavour Stability by Metabolic Control;
代谢控制提高啤酒风味稳定性的研究
7.
Analysis in volatile flavor components of fermented shrimp flavoring
发酵型虾风味料的挥发性风味物质分析
8.
The Determination of Fatty Acid in the Muscle of Yak, Pianniu and Cattle and the Comparition of the Performance of Them;
牦牛、犏牛及黄牛肉脂肪酸和风味物质测定及生产性能的比较分析
9.
The Breeding of Saccharomyces Cerevisiae Producing Compatible Level of SO_2 and Studies on the Flavor Stability of Beer;
适量高产SO_2菌种选育与啤酒风味稳定性的研究
10.
Studying on Improving the Stability of Beer Flavour by Genetic Modification of MET10;
通过遗传修饰MET10基因提高啤酒风味稳定性研究
11.
Knockout of ECM25 Gene in Brewing Yeast and Its Effects on Beer Flavor Stability;
啤酒酵母ECM25基因敲除对啤酒风味稳定性的影响
12.
Investigation of the Relationship between T/C Ratio of Iso-α-acid and Beer Flavor Stability;
异α-酸反顺比（T/C）与啤酒风味稳定性关系研究
13.
Study on the Foundation of Beef Flavoring Thermal Reaction and Its Stability;
牛肉风味热反应体系的建立及稳定性研究
14.
Influence of fks1 gene deletion in brewers' yeast on beer flavor stability
啤酒酵母敲除fksl基因对啤酒风味稳定性的影晌
15.
Analysis and Control of Volatile Flavor Compounds in Fresh Milk;
保鲜乳挥发性风味物质的分析与调控
16.
Study on Processing Technology and Volatile Compounds of Pork Cured with Sweet Soybean Paste;
酱肉加工工艺及挥发性风味物质研究
17.
Volatile Flavor Composition of Boletus luridus Schaeff.: Fr.
褐黄牛肝菌挥发性风味物质组成研究
18.
Study on digestive stability and heat stability of food proteins
食物蛋白质消化稳定性和热稳定性研究