1.
Analysis of Aromatic Components of Famous Green Tea in Hubei by GC-MS
湖北地方名优绿茶香气组分的GC-MS分析
2.
Study on the Chemical Fingerprint of Aroma of Ilex Latifolia Thunb and Inhibiting Bacteriae Effect of Some Peculiar Components;
苦丁茶香气组成分析及抑菌作用的研究
3.
Analysis of Perfume Constituents in Beer Using Headspace Capillary Gas Chromatography;
顶空进样—毛细管柱气相色谱法分析啤酒的香味组分
4.
Analysis of Chemical Composition of Neutral Fraction in Disproportionated Rosin by Gas Chromatography/Mass Spectrometry
气相色谱-质谱法分析歧化松香中性部分的化学组成
5.
Changes of Aroma Components in Highbush Blueberry "Sierra" during Fruit Development
高丛越橘“喜来”果实发育进程中香气成分的组成及其变化
6.
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
7.
Studies on the Aroma Analytical Method of Scented Rice and the Effects on the Rice Aroma During the Processing;
香米香气分析方法及加工过程对香米香气影响的研究
8.
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
9.
GC-MS Analysis of Volatile Components in Fruits of Malus micromalus Makino
海红果香气成分的气相色谱-质谱分析
10.
The fragrant compounds of cookie of chrysanthemum such as chrysanthenone, camphor, beta-elemene, boneol were the characteristic fragrance of chrysanthemum.
在菊花曲奇饼干的香气组成中,菊烯、樟脑、β-榄香烯、龙脑为菊花本身的香气组成.
11.
Study on Aromatic Constituents and Aromatic Improving Measure of Rainy Jasmine;
雨水茉莉花香气成分分析及其增香措施的研究
12.
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
13.
an odorous glandular secretion from the male musk deer; used as a perfume fixative.
雄的麝香鹿的有气味的分泌物；用来做定香剂。
14.
Studies on the Meat Flavor Essence from Silver Carp and the Analysis of Volatile Components
利用鲢鱼制备肉味香精及其香气成分的研究
15.
Studies on the Aroma Compounds Analysis and Aroma Change during Processing of Mango;
芒果香气成分分析及加工过程中芒果香气变化的研究
16.
Study on elavour components of teas:comparison of flavour components by Wulong tea and Raw tea;
茶叶香气成分的研究——乌龙茶与鲜茶香气成分的比较
17.
Analysis of aroma components in Nanko wine by SPME-GC-MS
固体微萃取气相色谱联用技术分析南香果酒香气成分
18.
Analysis of Changes in Aroma Components of Pu-erh Tea during Post-fermentation Process
普洱茶后发酵中的香气成分变化分析