1.
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
2.
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
3.
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
4.
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
5.
marked by richness and fullness of flavor.
有丰富的和风味醇厚的特征。
6.
The characteristic traits or customs of Occidental peoples.
西洋风味西方人习惯或品质性格特征
7.
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
8.
Correlation of Aroma Components with Integrated Score of Smoking and Aroma Characteristics of Flue-cured Tobacco
烤烟香气成分与其评吸总分和香味特征的相关性
9.
ANALYSIS OF DISTRIBUTION AND CAUSES OF STORM TIDES ALONG HEBEI AND TIANJING COAST
冀津沿海风暴潮的分布特征及成因分析
10.
A Quantitative Study of Asymmetric Characteristic Genesis of Precipitation Associated with Typhoon Haitang
“海棠”台风降水非对称分布特征成因的定量分析
11.
Influence of Microorganisms on Certain Flavor Chemicals of Puer Tea During Its Piling
微生物对普洱茶渥堆过程中特定风味成分变化的影响
12.
Study on the Main Taste of the Crock Chicken Soup and Processing Technology Effects on Its Quality
瓦罐鸡汤特征滋味成分研究及工艺条件对其品质的影响
13.
The Comparison and Analysis of Grain Size Parameters of Coastal Aeolian Sands in China and Abroad
国内外海岸风成砂粒度参数特征的比较与分析
14.
CHARACTERISTICS AND THEIR REGIONAL DIVERGENCE OF EOLIAN SANDS ALONG TARIM OIL-TRANSPORTING HIGHWAY
塔里木石油公路沿线风成沙特征及其区域分异
15.
An Analysis of the Characteristics and Causes of the Strongest Typhoon Named Pearl Based on MICAPS System;
基于MICAPS系统分析的“珍珠”强台风特征及成因
16.
Characteristics of Rainstorm and Flood Caused by the Strong Typhoon "Hagupit"
强台风“黑格比”暴雨洪涝特征及成因分析
17.
The Reason Analysis and Defense of Dry-Hot Wind’s Characters in Recent Forty Years of Puyang City
濮阳近40年干热风特征和成因分析及防御
18.
The flavor source and its formation of half solid-state compound seasoning in Sichuan Cuisine
论川味半固态复合调味料风味成分的来源和形成