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Volatile Flavor sentence examples within chromatography mass spectrometry



Optimization and Validation of a HS-SPME/GC–MS Method for the Analysis of Gluten-Free Bread Volatile Flavor Compounds


Determination of volatile flavor compounds in raw and treated duck meats of different body parts.

Volatile Flavor sentence examples within solid phase microextraction



Production of fermented spicy rabbit meat using Lactobacillus paracasei


Screening of Streptococcus thermophilus with Good Flavor and Analysis of Its Aroma Production Characteristics

Volatile Flavor sentence examples within gas chromatography ion



Effect of Extrusion Temperature on Characteristic Flavor Compounds in Pea Flour


Identification of Rice Varieties and Adulteration Using Gas Chromatography-Ion Mobility Spectrometry


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Volatile Flavor sentence examples within Characteristic Volatile Flavor



Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network.


Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products.

Volatile Flavor sentence examples within Beef Volatile Flavor



Development of beef volatile flavor compounds in response to varied oven temperature and degree of doneness


The Impact of Enhancement, Degree of Doneness, and USDA Quality Grade on Beef Flavor Development

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Effects of Storage Conditions on the Flavor Stability of Fried Pepper (Zanthoxylum bungeanum) Oil


Evolution of the volatile flavor compounds of Chinese horse bean-chili-paste

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Process Optimization of Sugar-free Probiotic Preserved Kiwifruit and Analysisof Nutritional Flavor


Chemical composition and major volatile compounds of the hydrolyzed product from Kappaphycus alvarezii by-products using flavourzyme

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Quality Characteristics and Antioxidant Potential of Lemon (Citrus limon Burm. f.) Seed Oil Extracted by Different Methods


Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea.

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The potential correlation between microbial communities and flavors in traditional fermented sour meat


Dendrobium candidum extract on the bioactive and fermentation properties of Lactobacillus rhamnosus GG in fermented milk

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Evaluation of the effect of essential oil addition on the quality parameters and predicted shelf life of potato yogurt.


Effects of different cooking methods on volatile flavor compounds of chicken breast.

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Distinction of volatile flavor profiles in various skim milk products via HS-SPME–GC–MS and E-nose


Effects of addition of strawberry juice pre- or postfermentation on physiochemical and sensory properties of fermented goat milk.


Analysis of volatile compounds in rooibos tea (Aspalathus linearis) using different extraction methods and their relationship with human sensory perception.



Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process



Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques



Effect of different sterilization methods on sensory quality and volatile flavor of flavor crab meat sauce



Effect of cooking pressure on phenolic compounds, gamma-aminobutyric acid, antioxidant activity and volatile compounds of brown rice



Silage Fermentation on Sweet Sorghum Whole Plant for Fen-Flavor Baijiu



Effects of Diet on the Volatile Flavor and Nutritional Ingredients of Common Octopus (Octopus vulgaris)



Systematic evaluation of the physicochemical properties and the volatile flavors of yak meat during chilled and controlled freezing-point storage



Influence of infrared drying on the drying kinetics, bioactive compounds and flavor of Cordyceps militaris


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10.1016/B978-0-12-816683-3.00002-5

Recent Development in Beverage Packaging Material and its Adaptation Strategy



Light-Controlled Fruit Pigmentation and Flavor Volatiles in Tomato and Bell Pepper


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Volatile Flavor 挥发性风味


Volatile Flavor 挥发性风味
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