1.
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
2.
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
3.
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
4.
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
5.
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
6.
Study on Changes of Volatile Flavour Compounds of Dry Fermented Sausages during Processing;
发酵干香肠生产过程中挥发性风味成分变化的研究
7.
The Difference Comparison of Chemical Components and Neutral Flavor Substances between Henan and Yunnan Flue-Cured Tobacco Leaves;
河南、云南烤烟化学成分及中性香味物质含量的差异比较
8.
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
9.
Correlation of Aroma Components with Integrated Score of Smoking and Aroma Characteristics of Flue-cured Tobacco
烤烟香气成分与其评吸总分和香味特征的相关性
10.
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
11.
Optimization of Analytical Method for Volatile Components from Liquid Diary Flavor Using Solid-phase Microextraction
固相微萃取法萃取液态奶味香精挥发性香成分条件的优化
12.
Study on the Extraction,Separation and Analyses in the Neutral Flavor Substances from Guizhou Tobacco;
贵州烟草中性香味物质的提取、分离和分析研究
13.
Study on Aroma Characteristics and Molecular Basis of Japonica Rice (Oryza sativa L.) Cultivars with Different Fragrance Alleles
不同香味等位基因粳稻的分子和香味特性研究
14.
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
15.
Simultaneous qualitative and quantitive analysis of neutral aroma components in tobacco stem
烟梗中的中性致香成分定性定量分析
16.
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。
17.
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
18.
Study on Production Process of Boiled Sunflower Seeds with Over Fired-flavor and Analysis the Aroma Components;
焦香味煮制葵花籽的生产工艺研究及其挥发性成分分析