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1HIGH 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:5919  Download:3131  Cited:0  <Full Text>
Journal of Zhejiang University Science  2001 Vol.2 No.2 P.204-208  DOI:10.1631/jzus.2001.0204
2Analysis 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:8123  Download:3466  Cited:9  <Full Text>  <PPT> 2292
Journal of Zhejiang University Science B  2014 Vol.15 No.7 P.638-648  DOI:10.1631/jzus.B1400058
3Aroma 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:10118  Download:4557  Cited:9  <Full Text>  <PPT> 2395
Journal of Zhejiang University Science B  2014 Vol.15 No.4 P.313-321  DOI:10.1631/jzus.B1300238
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