1.
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
2.
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
3.
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
4.
Volatile Flavor Composition of Boletus luridus Schaeff.: Fr.
褐黄牛肝菌挥发性风味物质组成研究
5.
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
6.
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
7.
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
8.
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
9.
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
10.
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
11.
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
12.
Analysis of the Volatiles in Two Kinds of Korea Kimchi by Gas Chromatograph-mass Spectrometry with Solid Phase Microextraction
2种韩国泡菜挥发性风味物质分析研究
13.
Analysis and research on volatile flavor compounds of acid-coagulated cheese
酸凝干酪成熟过程中挥发性风味物质的分析
14.
Comparison of Proteolytic and Lipolytic Products, and Volatile Flavor Compounds Among Different Quality Grade of Jinhua Hams;
不同等级金华火腿蛋白质和脂肪水解产物与挥发性风味物质分析
15.
Analysis of aroma components in home-made cheese flavor by SDE-GC/MS method
同时蒸馏萃取与气相色谱-质谱法分析国产干酪挥发性风味物质
16.
Study on Analysis, Evaluation and Protection Technique System of Volatile Flavor in Raw Milk
原料奶中挥发性风味物质的分析评价及其保护技术体系的研究
17.
Study on Processing Technics and the Impact of Volatile Flavor Volatile Compounds of Different Ways of Sterilizing of Rongchang Sterilization Pork Cured with Sweet Soybean Paste
重组荣昌猪酱肉工艺及杀菌方式对其挥发性风味物质影响的研究
18.
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