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3 results found in all.

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1	HIGH PRESSURE TREATMENT OF SWISS CHEESE SLURRIES (I): INACTIVATION OF SELECTED MICROORGANISMS AFTER TREATMENT AND DURING ACCELERATED RIPENING Author(s):DING Yu-ting, SANG Wei-guo, Jin Z., Harper W.J. Clicked:6633 Download:3611 Cited:0 <Full Text> Journal of Zhejiang University Science 2001 Vol.2 No.2 P.204-208 DOI:10.1631/jzus.2001.0204
2	Analysis of aroma-active compounds in three sweet osmanthus (Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS Author(s):Xuan Cai, Rong-zhang Mai, Jing-jing Zou, Hong-yan Zhang, Xiang-ling Zeng, Ri-ru Zheng, Cai-yun Wang Clicked:10430 Download:4750 Cited:9 <Full Text> <PPT> 2911 Journal of Zhejiang University Science B 2014 Vol.15 No.7 P.638-648 DOI:10.1631/jzus.B1400058
3	Aroma changes of black tea prepared from methyl jasmonate treated tea plants Author(s):Jiang Shi, Li Wang, Cheng-ying Ma, Hai-peng Lv, Zong-mao Chen, Zhi Lin Clicked:12711 Download:5851 Cited:9 <Full Text> <PPT> 2882 Journal of Zhejiang University Science B 2014 Vol.15 No.4 P.313-321 DOI:10.1631/jzus.B1300238

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