1) rose flavor
玫瑰香料
1.
A method using α methylstyrene as raw material to prepare β methylene phenethyl alcohol(Ⅰ),a new rose flavor,by chlorination,esterification and saponification was studied.
对α 甲基苯乙烯经氯代、酯化、皂化合成新型玫瑰香料 β 亚甲基苯乙醇的方法进行了研究 ,选择PTC1作为相转移催化剂 ,当m (氯代所得有机相 )∶m (NaAc·3H2 O)∶m (PTC1 ) =1 。
2) Lengxiang rose
冷香玫瑰
1.
The extraction and analysis of the volatile oil components from Lengxiang rose and Sijihong rose(produced in Hunchun of Jilin Province) using supercritical carbon dioxide and GC/MS was investigated.
提取并分析了吉林省珲春产冷香玫瑰和四季红玫瑰的挥发油成分。
3) rose perfume
玫瑰香精
1.
Microencapsulation of rose perfume with β -cyclodextrin wall were prepared.
用β 环糊精作为壁材,探讨了玫瑰香精环糊精微胶囊的制备工艺。
2.
The addition reaction with alkaline catalyst was used for the preparation of urea-formaldehyde prepolymer of rose perfume microcapsule.
以脲醛树脂为囊壁的玫瑰香精微胶囊,其囊壁原料脲-甲醛预聚体的制备,采用了碱催化下的加成反应工艺。
3.
Microencapsules of rose perfume are prepared by in-situ method.
研究了原位聚合法制备玫瑰香精微胶囊时,乳化条件、皮芯比、酸化时间及反应温度对微胶囊粒径及其分布的影响。
4) Muscat Hamburg
玫瑰香
1.
The Dynamic Changes of Polyphenols and Their Relationship with Antioxidant Capacity in Muscat Hamburg Grapevine;
玫瑰香葡萄酚类物质动态变化及抗氧化活性
2.
The grape variety characteristics of Muscat Hamburg are analyzed in here.
本文分析了玫瑰香葡萄品种的特性,并对我国渤海湾地区的天津汉沽、河北昌黎、山东大泽山3个玫瑰香葡萄著名产地的气候因素、土壤质地和成份进行了比较,同时对品种特性、气候因素和土壤因子之间的关系进行了较为细致的分析研究,阐述了玫瑰香葡萄品种汉沽产地形成的原因。
3.
In this experiment, the 43 progenies, grafted from the same varied branch of the tetraploid type of grape, which was obtained from the vine of diploid Muscat Hamburg treated with colchicines, were tested as materials.
试验以二倍体玫瑰香葡萄用秋水仙素处理后同一变异枝条的嫁接后代为试材,对其各种性状进行了观察,其中包括果实的最大粒重、平均粒重、可溶性固形物含量、粒形、颜色、肉质、风味,花粉的大小及发芽率,叶片的长度、宽度、面积,叶柄长度、粗度以及枝蔓粗度等。
5) rosemusk
玫瑰麝香
6) musk rose
麝香玫瑰
补充资料：食用辛香料及烟用香料中的肉桂
食用辛香料及烟用香料中的肉桂
食用辛香料及烟用香料中的肉桂费勇摄
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条