Dissertation 

About 16 item dissertation in line with volatile compound query results,the following is 1 to 50(Search took 0.036 seconds)

  1. Exploring the Mechanism of Malt Flavors Formation and Microbes Effects on the Flavors during Malting Process,DongLiang/Jiangnan University,0/63
  2. Studies on Texture and Flavor of Salty Yolk,ZhouQin/Tianjin University of Science and Technology,0/7
  3. Study on the Materials of Natural Milk Flavor and Milk Flavoring by Enzymes,YaoZhengXiao/,0/34
  4. Syudy of the Method for Determination of Adulteration in Camellia Oil,WuCuiRong/Zhejiang University of Technology,0/105
  5. Influence of the Animal Origin Factors and Nutritional Manipulation on Volatile Compounds of Hu Sheep Fat Tissues,PengYongJia/Zhejiang University,0/99
  6. Studies on Volatiles in Fruit of Chinese Pear Cultivars and Expression of Ester Biosynthesis Related Genes,LiGuoPeng/Zhejiang University,0/22
  7. The Study on Volatile Flavor Compounds of Chinese Traditional Soy Sauce,LiuZhenCheng/South China University of Technology,1/383
  8. Study on Genetic Diversity of Phenotypic Traits in Malus Sieversii (Ledeb.) Roem.,FengTao/Shandong Agricultural University,1/414
  9. Studies on Fermentative Microflora, Flavours and Melanoidins of Long-ripined Douchiba,QinLiKang/Jiangnan University,7/466
  10. The Inducting and Using of Dendrolimus Superans (Lepidoptera: Lasiocampidae) to the Volatiles of Larix Gmelinii,LiuYingSheng/Northeast Forestry University,2/194
  11. Evaluation on Germplasm Resources of Wild Myrobalan Plum (Prunus Cerasifera Ehrh.) and Its Plantlet Regeneration,LiuChongZuo/Shandong Agricultural University,1/77
  12. Study of Nutritional Composition, Volatile Compound and Texture Property of Tilapia,WangShuE/Huazhong Agricultural University,0/262
  13. Influence of Different Level of Assimilable Nitrogen on Alcoholic Fermentation by Yeasts,ZhangZuo/Northwest University of Science and Technology,1/153
  14. Survey on Occurrence and Damage of Banana Weevils in Hainan and Preliminary Study on Host-selection by Banana Pseudostem Weevil, Odoiporus Longicollis (Olivier),YinJiong/Hainan University,0/71
  15. Difference of Volatile Compounds and Aroma Compounds in Six Brandies by GC-MS, GC-O and Sensory Evaluation,WangLei/Yantai University,0/189
  16. Study on the Flavor Characteristic of Distillation Process of Brandy,LiuQiSong/Yantai University,1/87

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