1.
Introduction of the Concept of Maotai-flavor Functional Bacteria to Investigate the Formation of Maotai-flavor
引入“酱香功能菌”概念 探索酱香型白酒风味成因
2.
Study on Composed Factors of Flavor Compounds and Some Genetic Parameters on Cucumber (Cucumis Sativus L.) Fruit;
黄瓜风味品质的构成因素及部分因素遗传参数的研究
3.
Component Factors of Flavor Quality and Genetic Effects of Some Factors in Chinese Cabbage;
大白菜风味品质构成因素及部分因素的遗传效应研究
4.
Dynamic analysis of factors influencing the concentration of nitrite and flavor development in Cantonese sausage
广式腊肠中影响亚硝酸盐浓度及风味物质形成因素的动态分析
5.
Preliminary Study on Characteristic Flavor Compounds in Guyue Longshan Rice Wine and the Cause of Formation
古越龙山黄酒的特征风味物质及其成因的初步研究
6.
The flavor source and its formation of half solid-state compound seasoning in Sichuan Cuisine
论川味半固态复合调味料风味成分的来源和形成
7.
Study on Optimization of Fermentation Conditions and Flavor Components of Boletus Edulis;
美味牛肝菌发酵条件的优化及风味成分研究
8.
Monosodium glutamate( MSG) is a compound which intensifies the flavor of foods, and is the Primary component of gourmet powder.
谷氨酸一钠是一种增强食物风味（味）物质，是味精的主要成分。
9.
Analysis of Active Compounds Relative to Meat Flavour in Allium Mongolicum and Thymus Mongolicus and Its Effects on the Rumen Fermentation and Meat Composition for Sheep;
沙葱、地椒风味活性成分及其对绵羊瘤胃发酵和羊肉风味的影响
10.
pungent sauce of soy and vinegar and spices.
大豆、醋和香料做成的风味酱。
11.
It was a beautiful wooded country, alive with game.
这个地方风景很美，树木成林，野味很多。
12.
Analysis of Flavor Components of Essential Oil from the Wild Edible Greenstuffs of Acacia pennata by GC/MS;
野生食用蔬菜——臭菜风味成分分析
13.
Study on Influence of Organic Manure and Chemical Fertilizers on the Flavor Substances of Tomatoes Using GC-MS Analysis
施肥对番茄风味成分影响的GC-MS分析
14.
Analysis of flavor components of pineapple fruit vinegar by gas chromatography-mass spectrometry
菠萝果醋风味成分的GC-MS分析
15.
Volatile Flavor Components in Meat of Chinese Mitten Crab (Eriocheir sinensis)
中华绒螯蟹蟹肉挥发性风味成分分析
16.
Research progress of instrumental analysis techniques for flavor substances in food
食品风味成分仪器分析技术研究进展
17.
Analysis of the Volatile Compounds of Cantonese Sausage by HS-GC-MS
广式腊肠风味物质成分的HS-GC-MS分析
18.
Volatile Flavor Composition of Boletus luridus Schaeff.: Fr.
褐黄牛肝菌挥发性风味物质组成研究