1.
ANALYSIS OF COMPOSITION AND GENESIS OF A KIND OF FRAGRANT STONE(JADE)
一种香石(玉)的矿物种属及香味成分与成因分析
2.
The Separation,Identification and Aroma Components Analysis of Ester-producing Yeasts
产香酵母分离鉴定及其香味成分GC-MS分析
3.
Analysis of Flavor Components in Chinese Date Extract and its Application in Cigarettes
天然枣香料香味成分的分析及在卷烟中的应用
4.
Study on the Fragrant Ingredients from Jasminum sambac(L.)Aiton;
食用茉莉花香味成分的GC/MS分析
5.
GC-MS analysis for flavor components in Yunxiao healthy vinegar
云晓养生保健醋香味成分的GC-MS分析
6.
Analysis of Flavor Components in Volatile Oil of Tamarindus indica L. and Its Application in Cigarettes Flavoring
酸角挥发油香味成分分析及在卷烟中的应用
7.
Fragrance ingredient analysis of our brands of vinegar with LLE-GC/MS
液液萃取-GC/MS法分析国产食醋的香味成分
8.
Identification of Chicken Broth Aroma Component and the Effects of Age, Gender and Carcass Part to Flavor of Chicken;
鸡肉汤香味成分鉴定及日龄、性别和酮体部位对鸡肉风味的影响
9.
Supercritical CO_2 Fluid Extraction of Volatile Flavor Compounds from Oxidized Mutton Fat
超临界CO_2萃取氧化羊脂中的挥发性香味成分
10.
Relationship between Main Chemical Components and Physical Properties, Volatile Aroma Components in Flue-Cured Tobacco;
烤烟常规化学成分与物理特性和中性挥发性香味成分的关系分析
11.
Simultaneous Distillation Extraction(SDE) for the Analysis of Volatiles in Jinhua Ham of Different Fermentation Time
采用同时蒸馏提取法分析不同加工时期金华火腿香味成分
12.
Comparison of Neutral Flavor Components in Domestic and Overseas Low-Tar Flue-Cured Cigarette
国内外低焦油烤烟型卷烟中性香味成分的分析比较
13.
Determination of fragrance ingredients in vinegars with SDE-GC/MS
同时蒸馏萃取法-GC/MS法分析国产食醋的香味成分
14.
Bouquet: An enticing mixture of ripe plum, blackberry, aniseed, spice with a hint of black pepper. Dark chocolate and black coffee characters add to the wines charm.
气味：混合有成熟的洋李、黑莓、香料等香味而形成的迷人酒香，还带有几分巧克力和咖啡的香味。
15.
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
16.
Taste: Clean, fruity and complex on the palate, with plenty of finesse and a long finish reminiscent of toast and spices.
口感:入口干爽、杂、果味，由烤面包和香料味组成的后味十分悠长。
17.
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
18.
Study on the aroma components of scenting agent by GC-MS with solid phase microextraction
固相微萃取GC-MS技术分析果味香味剂成分的研究