1.
Effects of Starting Sugar and Salt Concentrations on Fermentation Flavor of Pickled Mustard Vein
初始糖盐浓度对芽菜发酵风味的影响
2.
The Effect of Saccharomyces cerevisiae Addition on the Flavor of Secondary-Fermentation Beef
添加酵母对二次发酵牛肉风味的影响
3.
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
4.
Studies on the Flavor Components and Flavor Adjustment of Fermented Chili Products;
发酵辣椒的风味物质和风味调配技术研究
5.
Effects of Yeasts and Real Attenuation on the Flavor of Low Gravity Beer;
酵母菌株与发酵度对低浓啤酒风味的影响
6.
Research progress of flavor components in fermented Capsicum annuum
发酵辣椒中主要风味物质的研究进展
7.
Study on Optimization of Fermentation Conditions and Flavor Components of Boletus Edulis;
美味牛肝菌发酵条件的优化及风味成分研究
8.
Analysis of Active Compounds Relative to Meat Flavour in Allium Mongolicum and Thymus Mongolicus and Its Effects on the Rumen Fermentation and Meat Composition for Sheep;
沙葱、地椒风味活性成分及其对绵羊瘤胃发酵和羊肉风味的影响
9.
Radish Fermentation with Lactic Acid Bacteria as Starter Culture and Volatile Flavor Components
接种发酵萝卜及挥发性风味物质的研究
10.
Analysis of volatile components from rapid fermented golden thread fish (Nemipterus Virgatus) by SPME-GC-MS
快速发酵金丝鱼挥发性风味成分的SPME-GC-MS检测
11.
Identification of Main Fermented Strains and Flavor Substances in Naturally Fermented Wax Gourd with Strong Odour
自然发酵腌制冬瓜主要发酵菌种及风味物质鉴定
12.
Study on the Flavor of Pineapple and the Flavor Changes during Processing and Fermentation;
菠萝汁及加工、发酵过程中风味变化的研究
13.
Study on Improving the Utilization Ratio of Protein and Enhancing of Flavor in Soy Sauce Brewing;
提高发酵酱油蛋白质利用率及风味改进的研究
14.
The Variation of the Flavor Substances in Aerobic Solid-fermentation Cultures of Hengshun Vinegar;
恒顺香醋醋酸发酵过程中风味物质的变化分析
15.
Optimization on Fermented Processing and Analysis of Flavor Components of Small Salami;
休闲色拉米发酵工艺优化及风味物质分析
16.
Studies on Production Technology for a Long-shelf-life Pickled Vegetable with Fermentative Flavor
保持发酵型风味泡菜长货架期的生产技术研究
17.
Influence of Maillard reaction on volatile aroma compounds in anchovy Yulu
Maillard反应对加曲发酵鳀制鱼露风味的影响
18.
Effects of Multi-strain Microbial Fermentation on Nutrition and Flavor of Rugao Fermented Sausage
多菌发酵对如式香肠营养与风味的影响