1.
Study on Volatile Flavor Compounds of Hongkong Braised Beef with Soy Sauce
香港酱牛肉挥发性风味化合物的研究
2.
Advances on Preparation and Analysis of Flavor Components of Beef Essence
牛肉香精制备及其风味化合物分析研究进展
3.
Study on Volatile Flavor Compounds in the Heating Process of Traditional Braised Beef with Soy Sauce
传统酱牛肉加热过程中挥发性风味化合物研究
4.
Progress in Natural Volatile Flavor Compounds from Edible Mushrooms
食用蘑菇产天然挥发性风味化合物研究进展
5.
Investigations on the Volatile Flavor Compounds in the Traditional Long-ripenned Douchiba (DCB) and the Mold-fermented Douchi (DC)
传统陈窖豆豉粑和霉菌型豆豉挥发性风味化合物研究
6.
Effects of Chitosan and Salt-soluble Meat Protein on Binding Ability of Volatile Compounds and Gel Property;
壳聚糖与盐溶蛋白对风味化合物吸附能力及其凝胶特性研究
7.
Screening of Bacteria Producing Soy Sauce Flavor and Study of Characteristic Volatile Compounds
产酱香功能细菌的筛选及其特征风味化合物的研究
8.
SPME-GC-MS Analysis of Flavor Components in Dried Capsicum before and after Baking
固相微萃取-气-质联用法对干椒烘焙前后风味化合物的分析评价
9.
Flavorings Synthetic flavor compounds, natural flavor extracts, and fruit juice concentrates are used to flavor soft drinks.
香料人工风味化合物、天然香料提取物和浓缩果汁均可添加到软饮料中去。
10.
In addition to CO2 and ethanol, which raise the dough, the yeast forms a variety of aroma compounds.
除了CQ和乙醇可使面团膨胀外,酵母也可在面团中形成一系列风味化合物。
11.
During final fermentation in the aging process, flavoring compounds accumulate and influence the bouquet of the wine.
在陈酿过程中的最终发酵阶段,会积聚一些风味化合物并影响到葡萄酒的芳香。
12.
The lower molecular weight volatile carbonyl compounds are of interest because of their influence on flavor.
低分子量挥发性羰基化合物,因为它们对风味的影响而有益。
13.
Study on the Rules of the Flavor Components Changes of Wine Grape;
酿酒葡萄中风味物质的变化规律研究
14.
Advancement on Sweetness Theory and Model of Sweetener s Receptor;
甜味化合物的甜味理论与受体模型研究进展
15.
Burning implies the combustion of other elements with oxygen to form compounds.
氧化意味着别的元素与氧形成化合物。
16.
Study on superoxide dismutase to improve the beer flavor stability
超氧化物歧化酶改善啤酒风味稳定性的研究
17.
called @flavorists,@ to identify the specific molecular compounds that give food its flavors.
他们被称做“调味学家”，有办法确认赋予食品风味的特殊分子复合物。
18.
Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的风味改善了,面包表皮的颜色也由于非酶褐变反应所生成的类黑精化合物而有所改善。