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  1. 1
    Volatire flavour constituents of pandan leaves : pandanus amaryllifolius ROXB. /
    由 Osman Hassan
    出版 1984
    主题: “...Flavoring essences...”
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  2. 2
    Development of an acrylamide-free palm sugar-like flavouring using maillard reaction
    由 Tan, Phui Yee
    出版 2013
    主题: “...Flavoring essences...”
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  3. 3
    Microencapsulation and flavor stability of spray-dried oleoresin from water dropwort (Oenanthe javanica) and kacip fatimah (Labisia pumila)
    由 Pattiram, Parveen Devi
    出版 2013
    主题: “...Flavoring essences...”
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  4. 4
    Generation of meaty flavoring using chicken feather keratin hydrolysate-glucose interaction model
    由 Opeyemi, Lasekan Adeseye
    出版 2013
    主题: “...Flavoring essences ...”
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  5. 5
    Properties of vanillin and its effects on colorectal cancer in vitro and in vivo
    由 Ho, Ket Li
    出版 2011
    主题: “...Flavoring essences...”
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  6. 6
    Effect of Processing on Flavour Precursors, Pyrazines and Flavour Quality of Malaysian Cocoa Beans
    由 Hashim, Puziah
    出版 1997
    主题: “...Flavoring essences...”
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  7. 7
    Satu proses hijau bagi penyediaan terbitan ionon /
    主题: “...Flavoring essences....”
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