Study on Creation of an Indocalamus Leaf Flavor

Food Science and Technology - Brazil
doi 10.1590/1678-457x.6770
Full Text
Abstract

Available in full text

Date
Authors
Publisher

FapUNIFESP (SciELO)

Related search

An Empirical Study of the Components of Value Co-Creation

English

Many Flavor Approach to Study the Nature of Chiral Phase Transition of Two-Flavor QCD

2016English

Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu

Journal of Food Science
Food Science
2018English

The Brain Functional State of Music Creation: An fMRI Study of Composers

Scientific Reports
Multidisciplinary
2015English

New Practice Creation: An Institutional Perspective on Innovation

Organization Studies
ManagementOrganizational BehaviorHuman Resource ManagementStrategyInnovationManagement of Technology
2007English

Creation of an Artificial Permafrost.

Journal of the Japanese Society of Snow and Ice
1988English

Flavor Characteristic Compounds of Sweet Basil Induced by the Leaf Scrubbing Treatment With Glass Beads.

food preservation science
2004English

Studies on Flavor of Roasted Starch

NIPPON SHOKUHIN KOGYO GAKKAISHI
1970English

Influence of Off-Flavor Formed From Plasma Protein on Flavor Characteristic of Emulsion-Type Dressing.

Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
2001English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy