1.
Analysis on fragrances of pineapple by TCT-GC/MS
热脱附-气相色谱/质谱分析菠萝果实香气研究
2.
Studies on the Aroma Analytical Method of Scented Rice and the Effects on the Rice Aroma During the Processing;
香米香气分析方法及加工过程对香米香气影响的研究
3.
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
4.
Studies on Determination of Aroma Components of Zhenjiang Fragrant Vinegar Parched Rice and Its Antioxidant Activity;
镇江香醋炒米色香气检测及其抗氧化性研究
5.
Anxiety Relieving Study on the Aroma of Three Kinds of Essential Oil
三种芳香植物精油香气对缓解焦虑作用的研究
6.
Studies on the Meat Flavor Essence from Silver Carp and the Analysis of Volatile Components
利用鲢鱼制备肉味香精及其香气成分的研究
7.
Effect of LaCl_3 on Aroma Contents in Brown Rice of Aromatic Rice and its Mechanism
镧对香稻糙米香气的影响及其机理研究
8.
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
9.
Distinctive Aroma of Two Chinese Liquors: Yanghe Blue Sky and Niulanshan Erguotou Liquors
浓香型洋河天之蓝和清香型二锅头大曲白酒特征香气成分研究
10.
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
11.
The Tea Aroma Chemistry and the Effect on Tea Aroma Through the Disposal with Supercritical CO_2;
茶叶香气化学及超临界CO_2处理对茶叶香气影响的研究
12.
Study on elavour components of teas:comparison of flavour components by Wulong tea and Raw tea;
茶叶香气成分的研究——乌龙茶与鲜茶香气成分的比较
13.
Study on Aroma Components and Oleanolic Acid of Chaenomeles Fruits;
木瓜果实中香气物质及齐墩果酸研究
14.
Experimental Study and Prevention of "Qixiang" Aerosol on Respiratory Influenza Virus;
“芪香”气雾剂对呼吸道病毒的防治研究
15.
Research on the Aroma Barrier of Commonly Used Plastic Packaging Material;
常用塑料包装材料的香气阻隔性研究
16.
Study on Aroma Components of Tea (Camellia Sinensis) Flowers;
茶（Camellia sinensis）树花香气成分研究
17.
Study on the Pharmaceutical Preparation Technology and Quality Control of Agastache Rugosa Righteousness (Huo Xiang Zheng Qi Pian);
藿香正气片制药工艺及质量控制研究
18.
Study on the Brewing Technology of Cucurbita Moschata and Change of Aroma Components
南瓜酒发酵工艺及香气成分变化研究