1.
Study on bacteriostasis of seven isolate spicesto food spoilage organisms
七种单离食用香料对食品腐败菌抑菌活性的研究
2.
Application of Thermal Analysis Technology in Analysis of Edible Flavors
热分析在食用香料香精分析中的应用
3.
Isolate and synthetic aromatics-Analysis by gas chromatography on packed columns-General method
GB/T11539-1989单离及合成香料填充柱气相色谱分析通用法
4.
Isolate and synthetic aroma chemicals--Method for determination of melting point
GB/T14457.3-1993单离及合成香料熔点测定法
5.
Isolate and synthetic aroma chemicals--Determination of ester content
GB/T14457.5-1993单离及合成香料含酯量的测定
6.
Isolate and synthetic aroma chemicals--Method for determination of distillation range
GB/T14457.2-1993单离及合成香料沸程测定法
7.
Study on antioxidative effect of edible spices on peanut oil
食用香料对花生油抗氧化作用的研究
8.
The safety concern and regulations & standards for flavorings
食用香料香精安全性与国内外法规标准
9.
Progress of 5(6)-decenoic acid
食用香料5(6)-癸烯酸的研究进展
10.
STUDIES OF SYNTHETIC METHOD ON CINNAMIC ACID ESTER FOOD FLAVOR(Ⅱ)--Catalytic Esterification of Cinnamic Acid with Strong Acidity Cation-exchange Resins
肉桂酸酯食用香料合成方法研究(Ⅱ)——强酸性离子交换树脂催化肉桂酸酯化反应
11.
Isolate and synthetic aroma chemicals-Determination of relative density
GB/T11540-1989单离及合成香料相对密度的测定
12.
Isolate and synthetic aroma chemicals--Determination of acid value of acid content
GB/T14457.4-1993单离及合成香料酸值或含酸量的测定
13.
Isolate and synthetic aroma chemicals--Method for determination of solubility in ethano
GB/T14457.1-1993单离及合成香料乙醇中溶解度测定法
14.
Study on Antimicrobial Activities of 33 Herbal and Edible Spice plants
33种药用及食用香料植物的抑菌活性研究
15.
Synthesis of citral 1,2-propanediol acetal catalyzed by copper methanesulfonate
食用香料柠檬醛缩1,2-丙二醇的新法合成
16.
Applications of food additives and ingredients in perfume compound production
食品添加剂和配料在香精生产中的应用
17.
Study on catalytic synthesis of flavor isobutyl benzoate using nanometer TiO_2 as catalyst
纳米TiO_2催化合成食用香料苯甲酸异丁酯
18.
Catalytic synthesis of flavor isoamyl butyrate with nanosized ZnO under microwave radiation
微波辐射纳米ZnO催化合成食用香料丁酸异戊酯