1.
Applications of Gas Chromatography-Olfactometry(GC-O) in Food Flavor Analysis
GC-O法在食品风味分析中的应用
2.
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
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.
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
9.
Sensory analysis method-Flavour profile test
GB/T12313-1990感官分析方法风味剖面检验
10.
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
11.
GC-MS Analysis of Volatile Components in Chinese Cabbages
大白菜风味物质的气相色谱-质谱分析
12.
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
13.
The relativity analysis between main composition with flavor quality of cured fish
腌鱼制品主要成分与风味品质相关性分析
14.
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
15.
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
16.
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
17.
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
18.
Analysis on Flavor Components and Ligustrazine in Hengshun Vinegar;
镇江恒顺香醋风味物质及川芎嗪的分析研究