1.
Study on Change of Main Flavour Composition in Preserved Ham During Processing;
腊肉加工过程中主体风味物质变化研究
2.
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
3.
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
4.
Research progress of flavor components in fermented Capsicum annuum
发酵辣椒中主要风味物质的研究进展
5.
Effect of Strains, Feeding Models on Main Nutrition Composition and Flavor Precursors in Chicken;
品种、饲养方式对鸡肉中主要营养成分及风味前体物质的影响
6.
Monosodium glutamate( MSG) is a compound which intensifies the flavor of foods, and is the Primary component of gourmet powder.
谷氨酸一钠是一种增强食物风味（味）物质，是味精的主要成分。
7.
Establishment of Analytical Technique System and Study on Key Flavor Substances of Chinese Fen-flavor Liquor
中国清香型汾酒风味物质剖析技术体系及关键风味物质研究
8.
A Study on Brewing Techniques and Flavor Substances of High Quality Apple Vinegar;
优质苹果醋酿造技术及主要风味物质研究
9.
Study on the Preparation of Flavor Precursor of Jinhua Ham Seasoning by Enzymolysis Technology
金华火腿调味料风味前体物质酶解制备工艺研究
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.
Studies on the change of Main Flavor Materials of Instant Green Tea During the Process and Analysis Methods
速溶绿茶加工中主要风味物质变化规律及分析方法研究
14.
Correlation between Sensory Analysis and Major Flavor Compounds in Melon of Five Groups
不同类群薄皮甜瓜感官检验与主要风味物质的关系
15.
Identification of Main Fermented Strains and Flavor Substances in Naturally Fermented Wax Gourd with Strong Odour
自然发酵腌制冬瓜主要发酵菌种及风味物质鉴定
16.
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
17.
The article mainly overviews the research advance of aroma precursors-fatty acid in chicken meat.
本文重点综述了鸡肉中重要的风味前体物质-脂肪酸的研究进展。
18.
Study on Analysis, Evaluation and Protection Technique System of Volatile Flavor in Raw Milk
原料奶中挥发性风味物质的分析评价及其保护技术体系的研究