1.
Influence of Hop Aroma Compounds on Beer Flavor Quality
酒花香味物质对啤酒香气质量的影响
2.
Evolution of Aromatic Components for the Wines in the Geographic Origin of Xinjiang Tianshan Mountain North Region;
新疆天山北麓葡萄酒香味物质的研究
3.
Comparison of the Primary Odorants of Beijing Ducks with that of Cherry Valley Ducks
北京鸭/樱桃谷鸭肉汤中香味物质的比较
4.
Evolution of Aromatic Components for the Wines in Geographic Origin of Ningxia Helan Mountain Eastern Region;
宁夏“贺兰山东麓”葡萄酒香味物质变化规律研究
5.
Study on the Extraction,Separation and Analyses in the Neutral Flavor Substances from Guizhou Tobacco;
贵州烟草中性香味物质的提取、分离和分析研究
6.
Comparing Research on the Main Aroma Components in Different Tobacco Cultivars;
不同烤烟品种(系)主要香味物质含量对比研究
7.
Comparison of Flavor Compositions of Rhodomyrtus tomentosa Fruit,Juice and Wine using GC-MS Analysis
岗稔鲜果、果汁和果酒香味物质的GC-MS比较分析
8.
Study on the Influence of Trichome Secretion to Fragrance Substance in Flue-Cured Tobacco and the Impact of Water Regulation;
腺毛分泌物对烤烟香味物质影响及水分调控作用的研究
9.
Analysis of microorganisms and main flavor substance in first stage of soy sauce fermentation
酱油发酵前期微生物变化及其主要香味物质分析
10.
the odoriferous elements in perfume.
香水中散发气味的物质。
11.
A substance, such as an extract or a spice, that imparts flavor.
调味品，调料一种增加味道的物质，如香精或香料
12.
a substance that produces a fragrant odor when burned.
一种燃烧时发出香味的物质。
13.
Research Advance of Glycosides from Tobacco as Flavor Precursors
烟草中糖苷类香味前体物质研究进展
14.
Effects of Plant Growth Substance on Aroma Compositions in Upper Flue-Cured Tobacco Leaves
植物生长物质对烤烟上部叶香味品质的影响
15.
Establishment of Analytical Technique System and Study on Key Flavor Substances of Chinese Fen-flavor Liquor
中国清香型汾酒风味物质剖析技术体系及关键风味物质研究
16.
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
17.
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
18.
Effect of Density and Fertilizers Application on Flavor Components and Quality of Burley Tobacco;
密度与施肥对白肋烟香味物及品质的影响