1.
Study on antioxidant activities of natural spicec,ymbopogon nardus volatile oils by stage extraction
天然香料锡兰香茅挥发油抗氧化活性研究
2.
Focus in R & D of Natural Flavor;
重视天然香料的科研开发和生产应用
3.
The Current Exploitation of Spice Resources and the Analysis of Its Product s Market in China;
我国天然香料资源开发现状及其产品市场分析
4.
Research Progress in Supercritical CO_2 Extraction of Aromatic Plants
超临界CO_2萃取植物天然香料的研究进展
5.
Flavorings Synthetic flavor compounds, natural flavor extracts, and fruit juice concentrates are used to flavor soft drinks.
香料人工风味化合物、天然香料提取物和浓缩果汁均可添加到软饮料中去。
6.
We are manufacturer and exporter of essential oils and aromatic chemicals, which are produced by our factories located at places in China with rich natural resources and raw materials.
立颖国际有限公司以经营各类天然香料油、成香料及精细化工原料为主。
7.
Study on the Production of β-phenylethanol by Microbial Method;
微生物转化发酵法生产天然香料β-苯乙醇的研究
8.
The use of microbial ecology technique for the production of natural flavors and fragrances
微生物生态学技术制备天然香精香料
9.
"Perfume: Fluid preparation used for scenting, composed of natural essences or synthetics and a fixative."
香精: 用来散发香味的液体,由天然香精或合成香料以及定色剂制成。
10.
" Perfume： Fluid preparation used for scenting, composed of natural essences or synthetics and a fixative."
香精:用来散发香味的液体，由天然香精或合成香料以及定色剂制成。
11.
Analysis of Flavor Components in Chinese Date Extract and its Application in Cigarettes
天然枣香料香味成分的分析及在卷烟中的应用
12.
Analysis of Flavor Compounds in Natural Chinese Date Perfume Produced by Biological Technology
生物技术制备天然枣香料的香味化合物分析
13.
Application of biotechnological in the production of natural flavors and fragrances
生物技术在天然香精香料生产中的应用
14.
cachou box of natural stone (non-precious)
天然石料（非宝石）制口香糖盒
15.
Research progress in the natural edible spice,essential oil of celery seeds
天然调味香料芹菜籽精油的研究进展
16.
Research progress in the essential oil of natural spice,coriander seeds
天然调味香料芫荽籽精油的研究进展
17.
This paper reported a new natural animal perfume from the scent glands of the male muskrat(Ondtra Zibethicus), called muskrat musk or American musk.
麝鼠香为成龄雄麝鼠香腺囊所分泌的一种天然动物香料。
18.
Study on Enzymatic Hydrolysis of Natural Cream for Preparation of Milk Flavor Base Material;
生物酶解天然奶油制备奶香精基料的研究