1.
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
2.
Analysis of volatile components from rapid fermented golden thread fish (Nemipterus Virgatus) by SPME-GC-MS
快速发酵金丝鱼挥发性风味成分的SPME-GC-MS检测
3.
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
4.
Priliminary Investigation of Methods for Study on Volatile Compounds of Xuanwei Ham;
宣威火腿挥发性风味成分研究方法初探
5.
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
6.
Analysis of volatile flavor compounds in traditional sweet flour paste with head space solid-phase microextraction and gas chromatography-mass spectrometry
顶空固相微萃取-气-质联用技术分析传统甜面酱中挥发性风味成分
7.
Analysis and research on volatile flavor compounds of acid-coagulated cheese
酸凝干酪成熟过程中挥发性风味物质的分析
8.
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
9.
Volatile Flavor Composition of Boletus luridus Schaeff.: Fr.
褐黄牛肝菌挥发性风味物质组成研究
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.
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
12.
Separation and Identification of Volatile Flavor Compounds in High-Salt Liquid State-Fermented Soy Sauce
高盐稀态酱油挥发性风味物质的分离与鉴定
13.
Analysis of the Volatiles in Two Kinds of Korea Kimchi by Gas Chromatograph-mass Spectrometry with Solid Phase Microextraction
2种韩国泡菜挥发性风味物质分析研究
14.
Comparison of Meat Quality and Analysis of Flavor Chemical Components of Crossbred Pigs Bred by Sus Scrofa from Ziwuling Mountain and Hezuo Pig;
子午岭野家杂种猪和合作猪肉质特性比较及风味挥发性成分的提取与分析
15.
Study on the Quality Characteristics and the Changes and Formation Mechanism of Volatile Flavor of Mutton Fermented Dry Sausage
羊肉发酵干香肠品质特性及挥发性风味变化及其形成机理研究
16.
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
17.
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
18.
Study on Processing Technology and Volatile Compounds of Pork Cured with Sweet Soybean Paste;
酱肉加工工艺及挥发性风味物质研究