1.
Effects of Altitude on Neutral Volatile Aromatic Components in and Smoking Quality of Flue-cured Tobacco
种植海拔对烤烟中性挥发性香气物质及燃吸品质的影响
2.
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
3.
Effects of Planting Altitude on Content of Neutral Volatile Aroma Components in Flue-cured Tobacco
湘西北海拔高度与烤烟中性挥发性香气物质关系的研究
4.
Effects of Nitrogen Fertilizer and Harvesting Methods on Content of the Main Volatile Aroma Components of Flue-Cured Tobacco;
施氮及采收方式对烤烟主要挥发性香气物质含量的影响
5.
Effects of different picking methods on chemical composition and content of volatile aromatic matter of upper leaves in flue-cured tobacco were studied.
研究了不同采收方式对烤烟上部烟叶化学成分和主要挥发性香气物质含量的影响。
6.
Effect of soil moisture on aroma and main chemical compositions in mature stage flue-cured tobacco leave
烤烟成熟期土壤水分状况对烟叶挥发性香气物质及主要化学成分的影响
7.
The volatile compounds responsible have been referred to as essential oils.
与香气有关的挥发性化合物一直被称为香精油。
8.
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
9.
Analysis on the Volatile Constituents and Sensory Attributes of Oolong Tea;
乌龙茶香气挥发性成分及其感官性质分析
10.
Analysis Study On Organoleptic And Chemical Properties Of Liupao Tea
六堡茶感官理化品质及挥发性香气分析研究
11.
volatile flavour concentrate
挥发性芳香物的浓缩液
12.
Volatile Aroma Components in Flavor Extract of Fermented Waste Tobacco
废次烟叶生物发酵香料中挥发性香气成分的研究
13.
Effect of Ethanol Treatment on Volatile Aroma Compounds of ‘Okubao’ Peach
乙醇处理对大久保桃挥发性芳香物质的影响
14.
Simultaneous Distillation-Extraction and GC-MS Analysis of Volatile Flavor Constituents of Shaoxing Black Dried Pickle
同时蒸馏萃取—气质联用分析绍兴霉干菜中挥发性香气成分
15.
Study on the Volatile Oil from Aerial Part of Scutellaria baicalensis Georgi by GC-MS
黄芩地上部分挥发性物质气相色谱-质谱研究
16.
Study on Volatile Odor Active Compounds of Silver Carp(Hypophthalmichthys molitrix) Meat by SDE-GC-Olfactometry
SDE-GC-Olfactometry联用研究鲢鱼肉的挥发性气味活性物质
17.
GC-MS Determination of Volatile Components of Flowers of White Clove
气相色谱-质谱联用法测定白丁香鲜花挥发性成分
18.
Study on the Flavor Components in Pixian Pea Sauce by Solid-phase Micro-extraction and GC/MS
固相微萃取/气质联机分析郫县豆瓣酱挥发性香成分的研究