1.
Study on Volatile Flavor Compounds of Hongkong Braised Beef with Soy Sauce
香港酱牛肉挥发性风味化合物的研究
2.
Study on Volatile Flavor Compounds in the Heating Process of Traditional Braised Beef with Soy Sauce
传统酱牛肉加热过程中挥发性风味化合物研究
3.
Progress in Natural Volatile Flavor Compounds from Edible Mushrooms
食用蘑菇产天然挥发性风味化合物研究进展
4.
Investigations on the Volatile Flavor Compounds in the Traditional Long-ripenned Douchiba (DCB) and the Mold-fermented Douchi (DC)
传统陈窖豆豉粑和霉菌型豆豉挥发性风味化合物研究
5.
The lower molecular weight volatile carbonyl compounds are of interest because of their influence on flavor.
低分子量挥发性羰基化合物,因为它们对风味的影响而有益。
6.
Optimal Processing and Volatile Flavor of Sauce Duck with Cayenne Pepper
麻辣酱鸭加工工艺优化及挥发性风味物质检测
7.
Analysis in volatile flavor components of fermented shrimp flavoring
发酵型虾风味料的挥发性风味物质分析
8.
Analysis and Control of Volatile Flavor Compounds in Fresh Milk;
保鲜乳挥发性风味物质的分析与调控
9.
Study on Processing Technology and Volatile Compounds of Pork Cured with Sweet Soybean Paste;
酱肉加工工艺及挥发性风味物质研究
10.
Volatile Flavor Composition of Boletus luridus Schaeff.: Fr.
褐黄牛肝菌挥发性风味物质组成研究
11.
Study on the Formation and Changes of Volatile Compounds in Pickled Mustard Tuber during the Pickling Process
榨菜加工过程中挥发性风味物质的形成及变化研究
12.
Changes of Volatile Flavor Compounds in Traditional Chinese Bacon during Cold Smoking
农家腊肉冷熏加工过程中挥发性风味物质的变化
13.
Radish Fermentation with Lactic Acid Bacteria as Starter Culture and Volatile Flavor Components
接种发酵萝卜及挥发性风味物质的研究
14.
Studies on the Volatile Flavor Compounds of Moon Cakes Containing California Almond Flour
美国加州杏仁月饼挥发性风味物质研究
15.
Quantitative Analysis and Comparing of Volatile Flavor Compounds of Oriental Melons and Muskmelons;
薄皮和厚皮甜瓜挥发性风味物质的分析比较
16.
Study on the Extraction Method of Volatile Flavor Components in Kiwifruit Wine;
猕猴桃酒挥发性风味物质提取方法研究
17.
Study on Enzymatic Hydrolysis Fish Sauce with Salted Fish and Volatile Odor Compounds
盐渍鱼酶解制备鱼露及挥发性风味物质的研究
18.
Separation and Identification of Volatile Flavor Compounds in High-Salt Liquid State-Fermented Soy Sauce
高盐稀态酱油挥发性风味物质的分离与鉴定