1.
Research on Flavor Components of Jinhua Ham and Preparation of Its Flavoring Base;
金华火腿风味物质研究及其风味基料的研制
2.
Studies on the Flavor Components and Flavor Adjustment of Fermented Chili Products;
发酵辣椒的风味物质和风味调配技术研究
3.
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
4.
GC-MS Analysis of Volatile Components in Chinese Cabbages
大白菜风味物质的气相色谱-质谱分析
5.
Establishment of Analytical Technique System and Study on Key Flavor Substances of Chinese Fen-flavor Liquor
中国清香型汾酒风味物质剖析技术体系及关键风味物质研究
6.
Studies on Oyster's Flavor and Production of the Flavoring;
牡蛎中风味物质的研究及调味料的制备
7.
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
8.
Study on the Rules of the Flavor Components Changes of Wine Grape;
酿酒葡萄中风味物质的变化规律研究
9.
Effects of Nitrogen, Phosphorus and Potassium Application on Flavor Compounds of Fresh Tomato Fruits;
氮、磷和钾营养对番茄风味物质的影响
10.
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
11.
Research progress of flavor components in fermented Capsicum annuum
发酵辣椒中主要风味物质的研究进展
12.
Analysis of the Volatile Compounds of Cantonese Sausage by HS-GC-MS
广式腊肠风味物质成分的HS-GC-MS分析
13.
Volatile Flavor Composition of Boletus luridus Schaeff.: Fr.
褐黄牛肝菌挥发性风味物质组成研究
14.
A Study on Brewing Techniques and Flavor Substances of High Quality Apple Vinegar;
优质苹果醋酿造技术及主要风味物质研究
15.
Studies of the Inheritance and Costituents of Flavor in Apricot (Armeniaca Vulgaris L.)
杏果实风味物质的组成及其遗传特性的研究
16.
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
17.
Study on Allyl Isothiocyanate (AITC), a Pungent Flavor Substance in Food;
食用辛辣风味物质异硫氰酸烯丙酯（AITC）的研究
18.
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