1.
Studies on Determination of Aroma Components of Zhenjiang Fragrant Vinegar Parched Rice and Its Antioxidant Activity;
镇江香醋炒米色香气检测及其抗氧化性研究
2.
Isolation of Microbes and Their Acid-producing Characteristics in the Solid-cultures of Zhenjiang Vinegar;
镇江香醋发酵过程中微生物分离及其产酸特性
3.
Optimization of component HS-SPME extraction from Zhenjiang fragrance vinegar by response surface methodology
利用响应面法优化HS-SPME镇江香醋香气成分的条件
4.
Analysis on Physicochemical Indexes of Zhenjiang Fragrance Vinegar during Processing and Their Relationships with Aroma Components
镇江香醋加工过程中理化指标分析及其与香气成分关系初探
5.
The Variation of the Flavors and Functional Factors during the Production of Zhenjiang Vinegar;
镇江香醋生产过程中风味物质和功能因子的变化规律
6.
Application UV-visible spectroscopy method to fast discrimination of Zhenjiang aromatic vinegar
基于紫外-可见光谱技术快速鉴别镇江香醋方法的研究
7.
Research on Bioaugmentation of Brewing Microbes and Total DNA Extraction during Solid-state Fermentation of Zhenjiang Vinegar
镇江香醋固态发酵过程中酿造微生物强化及醋醅总DNA提取方法的初步研究
8.
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
9.
I like your sweet and sour ribs, sweet and sour fish, Sichuan style sliced pork...
我喜欢吃糖醋排骨，糖醋鱼，鱼香肉丝……
10.
Includes: crushed peony, sueded musk, sheer tuberose, woven cassis, and crepe gardenia.
牡丹，麝香，晚香玉，黑醋栗，栀子花。
11.
Investigation of Volatile Aroma Components of Xiangxi Natural Savory Vinegar by GC-MS
湘西原香醋香气成分的GC-MS分析
12.
Producing high-quality flavor vinegar by the process of liquid-high-temperature saccharification and solidalcoholization,acetification
液态高温糖化——固态酒化醋化工艺生产优质香醋
13.
The Variation of the Flavor Substances in Aerobic Solid-fermentation Cultures of Hengshun Vinegar;
恒顺香醋醋酸发酵过程中风味物质的变化分析
14.
pungent sauce of soy and vinegar and spices.
大豆、醋和香料做成的风味酱。
15.
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
16.
Application of HACCP in processing of fruit vinegar of muskmelon
HACCP在香瓜保健醋生产中的应用
17.
Effect on Aroma Components in Persimmon Vinegar of Various Fermentation Ways
发酵方法对柿果醋中香气成分的影响
18.
Deep ruby red wine with aromas of blackcurrant, red berries and trace of vainilla.
深宝石红色，黑醋栗、红莓、淡淡的香草香味。