1.
Principal Component Analysis of Aroma Quality of Flue-cured Tobacco Roasted by Different Methods
不同烘烤工艺烤烟香气质量的主成分分析
2.
Comparison of the Aroma Content of Flue-cured Tobacco between Yunnan and Zimbabwe
云南与津巴布韦烤烟香气物质的含量比较
3.
Research Progress on Comprehensive Factors Influencing the Aroma Matter in Flue-cured Tobacco
影响烤烟香气物质综合因素的研究进展
4.
Effects of Adding Different Organic Substances on Flavor Quality of the Flue-cured Tobacco Leaves
增施不同有机质对烤烟香气质量的影响
5.
Research Advance in Aroma Compositions of Flue-cured Tobacco and Influential Factors
烤烟香气物质的成分及其影响因素研究进展
6.
Effects of Cultivation Regulation Measures on the Aroma Quality of Flue-cured Tobacco in Nandan County of Guangxi Province
栽培调控措施对南丹烤烟香气质量的影响
7.
Effects of nitrogen fertilizer on contents of aroma components and flavor quality in flue-cured tobacco leaves
施氮量对延边烟区烤烟香气成分及评吸质量的影响
8.
Correlation of Aroma Components with Integrated Score of Smoking and Aroma Characteristics of Flue-cured Tobacco
烤烟香气成分与其评吸总分和香味特征的相关性
9.
Effects of growth regulation substances and regulation measures on aroma quality of flue-cured tobacco
生长调节物质及不同调控措施对烤烟香气质量的影响
10.
Aromas of blackberry and smoke with toasted oak.
黑莓与来自熏烤橡木桶的烟熏香气。
11.
Effect on changes of flavor constituents in flue-cured tobacco leaves under different aging conditions
不同陈化条件对烤烟烟叶香气成分变化的影响
12.
The Influence of Flue-Curing and Pretreatment on N Metabolism and Aroma in Tobacco Leaf;
烘烤及烤前处理对烤烟主要含氮化合物和香气物质的影响
13.
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
14.
The Study of Physiological and Biochemical Traits and Aroma Quality of Flue Cured Tobacco Leaves during Bulk Curing Process;
烤烟烟叶在密集烧烤条件下的生理生化特性和香气质量的研究
15.
Identification of the Main Aroma and Flavor Constituents in Flue-cured Tobacco with Special Flavoring Aroma and Genetic Studies on its Aroma Property;
特香型烤烟主要致香物质检测和香气性状遗传研究
16.
Effects of Irrigation on Content of Neutral Aroma Constituents in Flue-cured Tobacco
灌水量对烤烟中性香气成分含量的影响
17.
Effect of nutrient deficiency on contents of major aroma precursors in flue-cured tobacco
养分亏缺对烤烟主要香气前体物含量的影响
18.
Effects of organic substances on economic characteristics and aroma quality of flue-cured tobacco leaves
有机物料对烤烟经济性状和香气质量的影响