1.
Canonical correlation analysis on neutral aroma components and quality of aroma and concentration of aroma in flue-cured tobacco
烤烟中性致香成分与香气质量的典型相关分析
2.
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
3.
Influence of Rapeseed Cake Fertilizer to Aroma Components of the Flue-cured Tobacco during Maturity;
菜籽饼肥对烤烟成熟期致香成分的影响
4.
Correlation Analysis between Altitude and Aroma Composition Content of Flue-cured Tobacco in Yunnan
云南烤烟种植海拔与致香成分的相关性分析
5.
Variation Analysis of Main Chemical Components and Neutral Aroma Constituents in Flue-cured Tobacco Strips during Aging
醇化过程中烤烟片烟主要化学成分与中性致香成分的变异分析
6.
Effects of Processing on Aromatic and Harmful Components and Sensory Quality of Reconstituted Tobacco
工艺加工对再造烟叶致香成分、有害成分和感官质量的影响
7.
Effect of pH on the Formation of Volatile Substances in the Model System of Arabinose/Cysteine
pH对阿拉伯糖-半胱氨酸模型体系致香成分形成的影响
8.
Study on the Volatile Constituents of Maillard Reaction
两种氨基酸的梅拉德反应中低分子致香成分的研究
9.
Researches on Technology of Reducing Nitrosamine in Tobacco and Correlation between Aroma Components and Tobacco Quality;
烟草降亚硝胺技术及致香成分与烟草品质相关性研究
10.
The Change of the Flavor Components in Hongda Greenish Tobacco Leaves during Aging
自然陈化过程中红大青筋黄片烟叶致香成分的变化
11.
Effect of Different Nitrogen Levels on Tobacco Neutral Aroma Components and Smoking Quality
不同施氮水平对烤烟中性致香成分及评吸质量的影响
12.
Bioactivity and chemical composition of essential oil from Zanthoxylum beecheyanum var.alatum leaves against Culex pipens quinquefasciatus (Diptera:Culicidae)
一摸香叶精油对致倦库蚊的生物活性及其成分分析
13.
Correlation and Path Analysis on Chemical Components and Aroma Components in Different Flue-cured Tobacco
不同基因型烤烟化学成分和致香物质间的相关和通径分析
14.
Study on volatile components of ethanol extract from clove and its antimicrobial activities
丁香提取物的成分分析及对肉品中常见腐败菌和致病菌的抑菌效果
15.
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
16.
The Relationship between Maturation Process and Formation Rule of Aroma Components in Flue-cured Tobacco
烤烟成熟过程中致香物质形成规律的关系
17.
Some ingredients in makeup and perfume can make skin more sensitive to UV light and lead to overexposure or sunburn.
化妆品和香水中的一些成分有可能导致皮肤对紫外线敏感，感光过度或者出现晒斑。
18.
Comparison analysis of aroma compounds in fresh and pasteurized nankou juice
巴氏灭菌对南香果汁香气成分的影响