1.
The Volatile Components of the Chinese Pine and the EAG Responses of the Dendroctonus valens (Coleoptera:Scolytidae)
油松挥发性物质分析及红脂大小蠹的触角电位反应
2.
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
3.
Analysis on Volatile Compounds of Postharvest Melon Yindi ;
“银帝”甜瓜采后挥发性物质的分析研究
4.
Analysis of Volatile Compounds in Leaves of Cinnamomum burmanii by GC/MS
阴香叶挥发性物质的GC/MS分析
5.
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
6.
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
7.
Volatile Components and Binding Forms of Selenium of Thlaspi arvense L.
天然产遏蓝菜挥发性物质及硒赋存形态分析
8.
GC-MS Analysis of Volatile Components in the Unripened and Ripened Fruit of 'Gaixian' Plum (Prunus salicina 'Gaixian')
“盖县李”果实成熟前后挥发性物质GC-MS分析
9.
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
10.
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
11.
Plant Odor Bio-Engineering Research (I): Analytical and Monitoring Techniques of Plant Volatiles;
植物气味生物工程研究（I）：植物挥发性物质的监测和分析技术
12.
The Research on the Bactericidal and Aromatic Substance of Volatile Gas of the Garden Plant;
几种园林植物挥发性物质成分分析及抑菌活性研究
13.
Comparison of Proteolytic and Lipolytic Products, and Volatile Flavor Compounds Among Different Quality Grade of Jinhua Hams;
不同等级金华火腿蛋白质和脂肪水解产物与挥发性风味物质分析
14.
Relationship between potassium content of flue-cured tobacco leaves and main volatile aroma components as well as sensory evaluation
烤烟钾含量与主要挥发性香气物质及感官质量的关系分析
15.
Analysis of aroma components in home-made cheese flavor by SDE-GC/MS method
同时蒸馏萃取与气相色谱-质谱法分析国产干酪挥发性风味物质
16.
Processing of Fermented Beverage on Apricot Juice and Its Volatile Compounds;
“大接杏”杏汁发酵饮料及其挥发性物质的分析研究
17.
Comparison of Chemical Constituents of Volatile Oils from Three Kinds of Selaginella Plants by Gas Chromatography-Mass Spectrometry
3种卷柏属植物挥发性化学成分的气相色谱-质谱联用分析与比较
18.
determination of moisture and volatile matter content-oven method
水分挤挥发性物质含量测定法-烘箱法