1.
The flavor source and its formation of half solid-state compound seasoning in Sichuan Cuisine
论川味半固态复合调味料风味成分的来源和形成
2.
Study on Optimization of Fermentation Conditions and Flavor Components of Boletus Edulis;
美味牛肝菌发酵条件的优化及风味成分研究
3.
Analysis of Flavor Components of Essential Oil from the Wild Edible Greenstuffs of Acacia pennata by GC/MS;
野生食用蔬菜——臭菜风味成分分析
4.
Study on Influence of Organic Manure and Chemical Fertilizers on the Flavor Substances of Tomatoes Using GC-MS Analysis
施肥对番茄风味成分影响的GC-MS分析
5.
Analysis of flavor components of pineapple fruit vinegar by gas chromatography-mass spectrometry
菠萝果醋风味成分的GC-MS分析
6.
Volatile Flavor Components in Meat of Chinese Mitten Crab (Eriocheir sinensis)
中华绒螯蟹蟹肉挥发性风味成分分析
7.
Research progress of instrumental analysis techniques for flavor substances in food
食品风味成分仪器分析技术研究进展
8.
Study on key odor compounds of Jinhua Ham
金华火腿主体风味成分及其确定方法
9.
Components and changes in flavor compounds of water-boiled salted duck pre-and post-irradiation
盐水鸭辐照前后风味成分的组成及变化
10.
Analysis on Microorganism and Flavor Substance in the Course of the Sweet Flour Paste Brewing
甜面酱酿制过程中的菌相分析及风味成分研究
11.
GC-MS Analysis of Flavor Components in Smoked Tilapia Fillets
气相色谱-质谱分析熏制罗非鱼片的风味成分
12.
A Study on Analysis Methods for Volatile Flavor Ingredients in Rice Milk
米饮料中香气挥发性风味成分分析方法的研究
13.
Analysis of Flavor Compounds in Fermented Milk by Lactobacillus delbruechii ssp.bulgaricus
德氏乳杆菌保加利亚亚种发酵乳风味成分分析
14.
Priliminary Investigation of Methods for Study on Volatile Compounds of Xuanwei Ham;
宣威火腿挥发性风味成分研究方法初探
15.
Analysis of volatile components from rapid fermented golden thread fish (Nemipterus Virgatus) by SPME-GC-MS
快速发酵金丝鱼挥发性风味成分的SPME-GC-MS检测
16.
The two principal components explained 90.6% of the total variance of the flavors in Jinhua ham.
第一和第二主成分总计解释了金华火腿风味成分变化总方差的90.6%.
17.
Analysis on Characteristic Flavors in Jinhua Ham and the Correlation with Hydrolysis and Oxidation of Lipids
金华火腿特征风味成分分析及与脂质水解氧化相关性研究
18.
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