1.
Study on Aromatic Constituents and Aromatic Improving Measure of Rainy Jasmine;
雨水茉莉花香气成分分析及其增香措施的研究
2.
Studies on the Aroma Compounds Analysis and Aroma Change during Processing of Mango;
芒果香气成分分析及加工过程中芒果香气变化的研究
3.
Isolation and Identity of Produced-aroma Yeasts and Analysis of Aroma Components for Fermenting 'Ya Li' Wine;
鸭梨果酒酿造专用产香酵母菌分离鉴定及香气成分分析
4.
Study on the Aroma Analysis, Variation and Physicochemical Characteristic Index of Pears;
梨香气成分分析、变化及理化特征指标的研究
5.
Analysis of Black Tea Aromatic Components & Preliminary Research on Thearubigins
红茶香气成分分析及茶红素类物质的初步研究
6.
Investigation of Volatile Aroma Components of Xiangxi Natural Savory Vinegar by GC-MS
湘西原香醋香气成分的GC-MS分析
7.
GC-MS Analysis of Volatile Components in Fruits of Malus micromalus Makino
海红果香气成分的气相色谱-质谱分析
8.
Analysis of Changes in Aroma Components of Pu-erh Tea during Post-fermentation Process
普洱茶后发酵中的香气成分变化分析
9.
GC-MS analysis of fruit aromatic components of pear cultivars originated from different species of Pyrus
梨不同品种果实香气成分的GC-MS分析
10.
Study on Quantitative Structure-Retention Relationships for Volatile Fragrance Compounds in Fresh Flowers of Prunus mume Sieb.et Zucc
两种梅花香气成分的分析及QSRR研究
11.
GC-MS analysis of volatile components in fruits of half-high bush blueberries
半高丛越橘果实香气成分的GC—MS分析
12.
GC/MS Analysis of Volatile Components in Highbush Blueberry Cultivars
高丛越橘果实香气成分的GC/MS分析
13.
Analysis of Flavoring Compositions of Roxburgh Rose Black Glutinous Rice Wine by GC/MS
刺梨黑糯米酒香气成分的GC/MS分析
14.
Analysis of aroma components in fruit of Cornus officinalis Sieb.et Zucc by GC-MS
山茱萸鲜果香气成分的GC-MS分析
15.
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
16.
Survey of People's Favorites and Chemical Analysis on the Flowery Odour of Russian-Olive(Elaeagnus angustifolia)
沙枣花香气的人气调查及化学成分分析
17.
Analysis of aroma constituents in vinegar by head space solid phase micro extraction(SPME) and gas chromatogr aphy-Mass spectrometry(GC-MS)
顶空固相微萃取和气质联用分析醋中香气成分
18.
Analysis of aroma components in Nanko wine by SPME-GC-MS
固体微萃取气相色谱联用技术分析南香果酒香气成分