1.
Analysis of aroma components of 'Hongbaoshi' sweet cherry in tow rootstock
2种砧木‘红宝石’大樱桃果实芳香成分分析
2.
Comparative studies on aroma components and contents of wild Rosa rugosa in China
不同种源野生玫瑰鲜花芳香成分的比较研究
3.
Pomade:Use the fat that wrought moving , vegetable fat the fragrant component queen in absorbing a fresh flower get!
香脂:用精制的动、植物油脂吸收鲜花中的芳香成分后得到的油脂!
4.
Study on the Form, Variation and Aroma Regulation of Typical Aroma in Apple Juice Processing;
苹果汁加工中典型芳香成分的形态、变化及香气调控的研究
5.
Analysis of aroma components from sweet cherry by head-space solid phase microextraction coupled with GC-MS
顶空固相微萃取-气相色谱质谱联用技术分析甜樱桃芳香成分
6.
Effect of Tow Rootstock on Aroma Components on ‘Brookes’ Sweet Cherry
两种砧木对布鲁克斯大樱桃果实芳香成分的影响
7.
Effect of Temperature Individual Film Wrapping (IFW) on "Yujinxiang" Melons Quality and Aroma during Storage;
温度及单果包膜（IFW）对“玉金香”甜瓜采后贮藏期品质和芳香成分的影响
8.
thick spicy sauce made from tomatoes.
番茄做成的芳香稠酱。
9.
Iodine catalyzed Mannich reaction of aromatic ketones with aromatic aldehydes and aromatic amines:three component one-pot synthesis of β-Amino ketone derivatives;
碘催化芳香酮、芳香醛和芳香胺的Mannich反应:三组分“一锅法”
10.
Study on the Halogenation of Aromatic Compounds and Synthesis of Aromatic Aldehydes in the Water Phase
水相中芳香族化合物卤代及芳香醛合成的研究
11.
Aromatic Radical-Induced Intramolecular Aromatic 1,5-Hydrogen Transfer;
芳香自由基诱导的分子内芳香1，5-氢转移
12.
Perfumes are made from parts of flowers and many other pleasant- smelling substances,
香水用花和许多其它芳香物质制成，
13.
Study on Sugar Accumulation and Aroma Volatile Components during the Maturation of Mango Fruit;
芒果成熟过程中糖分积累及其芳香物质组成研究
14.
It is supplied at55 percent silicone solids and may be further diluted with aromatic, aliphatic or chlorinated solvents.
它具备55%的固成分，可用芳香族及脂肪族或氯化溶剂进一步稀释。
15.
Synthesis and Structural Characterization of Substituted Aromatic Acid Titanocene and Zirconocene Complexes in Aqueous Media;
含水体系中芳香酸茂钛/锆配合物的合成与晶体结构分析
16.
Synthesis, Properties and Structure of Aromatic Aminocarboxylic Acids and Their Supramolecular Complexes;
芳香氨基羧酸及其超分子配合物的合成、表征及结构研究
17.
Study on the Synthesis of Novel Aromatic Boronic Acid Sensors and Fordiscimination of Monosaccharides;
新型芳香族硼酸衍生物的合成及其对糖分子的识别研究
18.
The Antifungal Activities of Aromatic Plants Essential Oils and the Constituents Against Colletotrichum Orbiculare;
芳香植物精油及其主要成分对西瓜炭疽病菌的抑制活性研究