1) non-volatile constituents
非挥发性成分
2) Non-volatile compounds
非挥发性风味成分
3) volatile compounds
挥发性成分
1.
Extraction,preparation and identification of volatile compounds in Changyu XO brandy;
张裕XO级白兰地挥发性成分的提取分离与鉴定
2.
The contribution of starter culture to volatile compounds in fermented sausages;
微生物发酵剂对发酵香肠中挥发性成分的影响
3.
Analysis of volatile compounds of propolis by solid-phase microextraction combined with GC-MS;
固相微萃取与GC-MS法分析蜂胶中挥发性成分
4) volatile components
挥发性成分
1.
Development on application of headspace single drop microextraction in analysis of volatile components;
顶空单液滴微萃取在挥发性成分分析中的应用进展
2.
Applications of solid-phase microextraction and gas chromatography-mass spectrometry technique on analysis of volatile components in natural products;
固相微萃取-气质联用技术在天然产物挥发性成分分析中的应用
3.
Determination of volatile components in bergamot by gas chromatography-mass spectrometry with solid-phase microextraction;
固相微萃取气相色谱-质谱分析佛手挥发性成分
5) volatile constituents
挥发性成分
1.
Studies on the volatile constituents of the buds and flowers of Edgeworthia chrysantha Lindl.in Henan Province;
河南产结香花蕾和花的挥发性成分研究
2.
Determination of volatile constituents from Coleus forskohlii (Willd.) by GC-MS;
毛喉鞘蕊花挥发性成分的气相色谱-质谱联用分析
3.
Extraction and determination of volatile constituents from Melaleuca alternefolia growing in Guangxi province;
互叶白千层挥发性成分的提取和分析
6) Volatile component
挥发性成分
1.
Analysis of volatile components from the flowers of Chrysanthemum morifolium by GC-MS with solid-phase microextraction;
固相微萃取-气相色谱-质谱技术应用于菊花的挥发性成分分析
2.
Influence of 3 different yeast strains on the production of volatile components in Brandy
不同酵母菌对白兰地挥发性成分的影响
3.
Determination of volatile components from Illicium verum Hook. F. by HS-SPME and GC-MS
顶空-固相微萃取法并气相色谱-质谱法测定八角茴香挥发性成分
补充资料：连续性与非连续性(见间断性与不间断性)
连续性与非连续性(见间断性与不间断性)
continuity and discontinuity
11an父ux泊g四f“山。麻以角g、.连续性与非连续性(c。nt，n琳t:nuity一)_见间断性与不间断性。and diseo红ti-
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