1.
The Effects of Combined Starter Cultures and Spices on the Quality Attributes of Fermented Sausage from Sheep Meat
复合发酵剂和天然香辛料对羊肉发酵香肠品质特性的影响
2.
The use of microbial ecology technique for the production of natural flavors and fragrances
微生物生态学技术制备天然香精香料
3.
"Perfume: Fluid preparation used for scenting, composed of natural essences or synthetics and a fixative."
香精: 用来散发香味的液体,由天然香精或合成香料以及定色剂制成。
4.
" Perfume： Fluid preparation used for scenting, composed of natural essences or synthetics and a fixative."
香精:用来散发香味的液体，由天然香精或合成香料以及定色剂制成。
5.
Analysis of Flavor Components in Chinese Date Extract and its Application in Cigarettes
天然枣香料香味成分的分析及在卷烟中的应用
6.
Analysis of Flavor Compounds in Natural Chinese Date Perfume Produced by Biological Technology
生物技术制备天然枣香料的香味化合物分析
7.
Study on antioxidant activities of natural spicec,ymbopogon nardus volatile oils by stage extraction
天然香料锡兰香茅挥发油抗氧化活性研究
8.
Application of biotechnological in the production of natural flavors and fragrances
生物技术在天然香精香料生产中的应用
9.
cachou box of natural stone (non-precious)
天然石料（非宝石）制口香糖盒
10.
Focus in R & D of Natural Flavor;
重视天然香料的科研开发和生产应用
11.
Research progress in the natural edible spice,essential oil of celery seeds
天然调味香料芹菜籽精油的研究进展
12.
Research progress in the essential oil of natural spice,coriander seeds
天然调味香料芫荽籽精油的研究进展
13.
This paper reported a new natural animal perfume from the scent glands of the male muskrat(Ondtra Zibethicus), called muskrat musk or American musk.
麝鼠香为成龄雄麝鼠香腺囊所分泌的一种天然动物香料。
14.
Study on Enzymatic Hydrolysis of Natural Cream for Preparation of Milk Flavor Base Material;
生物酶解天然奶油制备奶香精基料的研究
15.
The Current Exploitation of Spice Resources and the Analysis of Its Product s Market in China;
我国天然香料资源开发现状及其产品市场分析
16.
Study on the Materials of Natural Milk Flavor and Milk Flavoring by Enzymes
酶法制备天然牛奶风味基料及牛奶香精的研究
17.
Preparation of natural tobacco flavor by enzyme and microorganism
利用酶法与微生物发酵法制备天然烟用香料
18.
Research progress and application of natural food spice Carum carvi L
天然调味香料葛缕子的研究进展及应用