1.
Constituents Determination and Aroma Quality Evaluation of the Essential Oil of Peppermint(Mentha piperita L.) from Different Elevation Areas in Shaanxi
陕西省不同海拔高度地区椒样薄荷精油成分分析及香气品质评价
2.
Advances in Research of Aroma Compounds of Citrus Processing Products
柑橘加工制品中香气物质的研究进展
3.
Analysis Study On Organoleptic And Chemical Properties Of Liupao Tea
六堡茶感官理化品质及挥发性香气分析研究
4.
Detection of Mushroom Quality Based on Gas Sensors Array
基于气敏传感器阵列的香菇品质检测方法研究
5.
Impacts of Climate Change on Banana Fruit Quality of the Hainan Island
气候变化对海南岛香蕉品质影响的研究
6.
Effects of Altitude on Neutral Volatile Aromatic Components in and Smoking Quality of Flue-cured Tobacco
种植海拔对烤烟中性挥发性香气物质及燃吸品质的影响
7.
The result indicate that compare with the pineapple wine, mix fermented fruit wine contain more high boiling point material; the fruit aroma is stronger and lasting longer.
结果表明,与菠萝果酒相比,混酿果酒含有更多中、沸点的香气物质,产品的果香浓郁,留香持久。
8.
Influence of Hop Aroma Compounds on Beer Flavor Quality
酒花香味物质对啤酒香气质量的影响
9.
Studies on the Fatty Acid and Glycoside Aroma Precursors of Different Tea Varieties;
不同茶树品种脂肪酸和糖苷类香气前体物质的研究
10.
Physiological Changes and Quality Features of Kuala Pear under Controlled Atmosphere Storage
气调贮藏环境下库尔勒香梨的生理变化与品质特点
11.
Determination of Primary Aromatic Amines in Plastic Components of Electrical and Electronic Products by High Performance Liquid Chromatography-Mass Spectrometry
液相色谱/质谱法测定电气产品塑料部件中的初级芳香胺
12.
Fruit Aroma Component of 'Pink Lady' Apple during Cold Storage with 1-MCP Treatment
1-MCP对‘粉红女士’苹果冷藏期间品质变化和香气形成的影响
13.
the odoriferous elements in perfume.
香水中散发气味的物质。
14.
Hong Kong Quality Mark Scheme
香港优质产品标志计划
15.
A flavorful cup of tea has a quality known as "Briskness, " and a distinct but subtle aroma.
一杯有香味的茶具有一种所谓"清新感"的品质，并且有明显而微妙的香气。
16.
Having the quality or fragrance of balm;soothing.
香味的，安慰的有香膏、香油、香脂的品质或香味的；安慰的
17.
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
18.
Investigation of tea aroma by static headspace GC-MS
静态顶空-气质联用法测定茶叶香气