1.
Distribution, Dynamics and Degradation of Algae-producing Odorous Compounds in the Freshwater Bodies;
淡水水体中藻源异味化合物的分布、动态变化与降解研究
2.
Advancement on Sweetness Theory and Model of Sweetener s Receptor;
甜味化合物的甜味理论与受体模型研究进展
3.
Burning implies the combustion of other elements with oxygen to form compounds.
氧化意味着别的元素与氧形成化合物。
4.
For example, cyclodextrins will increase the solubility of pharmaceuticals, reduce their bitterness, and mask chemical odors.
例如,环糊精增加药物的溶解性,减少苦味,掩蔽化学异味。
5.
acyclic isoprenoids
无环异戊间二烯化合物
6.
Flavonoids from the Leaves of Lamiophlomis Rotata(Benth.) Kudo in the Tibetan Medicine
藏药独一味叶中黄酮类化合物的研究
7.
Study on Identification and Removal of Geosmin and MIB in Water;
水中土霉味化合物的鉴定与去除研究
8.
Study on Volatile Flavor Compounds of Hongkong Braised Beef with Soy Sauce
香港酱牛肉挥发性风味化合物的研究
9.
Many chemicals can affect taste response to other compounds.
有些化学物质能够影响其它化合物的味道
10.
Analysis of Flavor Compounds in Natural Chinese Date Perfume Produced by Biological Technology
生物技术制备天然枣香料的香味化合物分析
11.
Research on Typical Odorous Compounds from Algae Metabolites and the Variation Rule
藻类代谢产物中典型异味物质及其变化规律研究
12.
"Sucrose (table sugar: Organic compound, colourless, sweet-tasting crystals that dissolve in water."
蔗糖 亦称调味糖:有机化合物,溶于水带有甜味的无色晶体。
13.
Electrosynthesis of Cellulose-asein Complexe
酪素-纤维素复合物的电化学异相合成
14.
The Difference Comparison of Chemical Components and Neutral Flavor Substances between Henan and Yunnan Flue-Cured Tobacco Leaves;
河南、云南烤烟化学成分及中性香味物质含量的差异比较
15.
Study on Synthesis of Halosucrose and Mechanism of Sweet Taste;
蔗糖卤化物的合成及其甜味机理的研究
16.
Advances on Preparation and Analysis of Flavor Components of Beef Essence
牛肉香精制备及其风味化合物分析研究进展
17.
Study on Volatile Flavor Compounds in the Heating Process of Traditional Braised Beef with Soy Sauce
传统酱牛肉加热过程中挥发性风味化合物研究
18.
Preparation of Compound Bio-flocculants by Using Waste Zymotic Fluid of Glutamic Acid Fermentation as Substrate
味精废水资源化制备复合型生物絮凝剂