1.
Investigation of Volatile Aroma Components of Xiangxi Natural Savory Vinegar by GC-MS
湘西原香醋香气成分的GC-MS分析
2.
Comparison analysis of aroma compounds in fresh and pasteurized nankou juice
巴氏灭菌对南香果汁香气成分的影响
3.
GC-MS Analysis of Volatile Components in Fruits of Malus micromalus Makino
海红果香气成分的气相色谱-质谱分析
4.
Study on Aromatic Constituents and Aromatic Improving Measure of Rainy Jasmine;
雨水茉莉花香气成分分析及其增香措施的研究
5.
Study on elavour components of teas:comparison of flavour components by Wulong tea and Raw tea;
茶叶香气成分的研究——乌龙茶与鲜茶香气成分的比较
6.
Analysis of Changes in Aroma Components of Pu-erh Tea during Post-fermentation Process
普洱茶后发酵中的香气成分变化分析
7.
GC-MS analysis of fruit aromatic components of pear cultivars originated from different species of Pyrus
梨不同品种果实香气成分的GC-MS分析
8.
Study on Quantitative Structure-Retention Relationships for Volatile Fragrance Compounds in Fresh Flowers of Prunus mume Sieb.et Zucc
两种梅花香气成分的分析及QSRR研究
9.
GC-MS analysis of volatile components in fruits of half-high bush blueberries
半高丛越橘果实香气成分的GC—MS分析
10.
GC/MS Analysis of Volatile Components in Highbush Blueberry Cultivars
高丛越橘果实香气成分的GC/MS分析
11.
Analysis of Flavoring Compositions of Roxburgh Rose Black Glutinous Rice Wine by GC/MS
刺梨黑糯米酒香气成分的GC/MS分析
12.
Analysis of aroma components in fruit of Cornus officinalis Sieb.et Zucc by GC-MS
山茱萸鲜果香气成分的GC-MS分析
13.
Studies on the Meat Flavor Essence from Silver Carp and the Analysis of Volatile Components
利用鲢鱼制备肉味香精及其香气成分的研究
14.
Analysis of aroma constituents in vinegar by head space solid phase micro extraction(SPME) and gas chromatogr aphy-Mass spectrometry(GC-MS)
顶空固相微萃取和气质联用分析醋中香气成分
15.
Studies on the Aroma Compounds Analysis and Aroma Change during Processing of Mango;
芒果香气成分分析及加工过程中芒果香气变化的研究
16.
Analysis of aroma components in Nanko wine by SPME-GC-MS
固体微萃取气相色谱联用技术分析南香果酒香气成分
17.
Study on Aroma Components of Tea (Camellia Sinensis) Flowers;
茶（Camellia sinensis）树花香气成分研究
18.
Study on the Brewing Technology of Cucurbita Moschata and Change of Aroma Components
南瓜酒发酵工艺及香气成分变化研究