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1.
Preliminary Study on Characteristic Flavor Compounds in Guyue Longshan Rice Wine and the Cause of Formation
古越龙山黄酒的特征风味物质及其成因的初步研究
2.
The characteristic traits or customs of Occidental peoples.
西洋风味西方人习惯或品质性格特征
3.
The Research of Vegetable Protein-Coffee Drink and the Analysis of Its Aroma;
植物蛋白咖啡饮料的研制与风味特征分析
4.
Investigation on Characteristics of Odor Compounds and Bacterial Community in a Typical Urban Polluted River
典型城市河流中嗅味物质和微生物菌落特征
5.
Studies of the Inheritance and Costituents of Flavor in Apricot (Armeniaca Vulgaris L.)
杏果实风味物质的组成及其遗传特性的研究
6.
Study on the Physicchemical Characteristics and Main Flavor Substances of Rongchang Suckling Swine;
荣昌乳猪理化特性及主体风味物质的研究
7.
Flavor Character of Silver Carp and the Influence of Heating History on the Silver Carp Flavor
鲢鱼风味特征及热历史对鲢鱼风味的影响
8.
Analysis on Characteristic Flavors in Jinhua Ham and the Correlation with Hydrolysis and Oxidation of Lipids
金华火腿特征风味成分分析及与脂质水解氧化相关性研究
9.
Screening of Bacteria Producing Soy Sauce Flavor and Study of Characteristic Volatile Compounds
产酱香功能细菌的筛选及其特征风味化合物的研究
10.
Research on Flavor Components of Jinhua Ham and Preparation of Its Flavoring Base;
金华火腿风味物质研究及其风味基料的研制
11.
Studies on the Flavor Components and Flavor Adjustment of Fermented Chili Products;
发酵辣椒的风味物质和风味调配技术研究
12.
Analysis in volatile flavor components of fermented shrimp flavoring
发酵型虾风味料的挥发性风味物质分析
13.
Gin is vodka to which resinous flavoring agents-often juniper berries-have been added to provide a unique aroma and flavor.
杜松子酒是向伏特加中添加了树脂风味的物质(通常是用杜松子)来产生一种独特的滋气味。
14.
Heavy Mineral Composition Texture and Sources of Blownsands in Beijing Region
北京地区沙物质的重矿物成分、结构特征与风沙的沙物质来源
15.
Study on the Physicochemical Characteristics and Main Flavor Compounds of Muscules from Different Parts of Rongchang Porket and PIC Porket
荣昌乳猪与PIC乳猪不同部位肌肉理化特性及主体风味物质研究
16.
marked by richness and fullness of flavor.
有丰富的和风味醇厚的特征。
17.
Research of the enzymatic hydrolysis processes on bovine bone and characteristics of flavor
牛骨酶解工艺条件及风味特征的研究
18.
GC-MS Analysis of Volatile Components in Chinese Cabbages
大白菜风味物质的气相色谱-质谱分析