1.
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
2.
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
3.
Changing of Lipids and Flavor Compounds during Modern Processing of Jinhua Ham;
金华火腿现代工艺中脂质及风味变化
4.
Study on key odor compounds of Jinhua Ham
金华火腿主体风味成分及其确定方法
5.
Comparison of Proteolytic and Lipolytic Products, and Volatile Flavor Compounds Among Different Quality Grade of Jinhua Hams;
不同等级金华火腿蛋白质和脂肪水解产物与挥发性风味物质分析
6.
Studing on the Changes of Lipid and Flavor Compounds During Processing of Jinhua Ham
金华火腿加工过程中脂类物质及风味成分变化的研究
7.
Optimization of extraction process of flavor compounds in Jinhua ham by simultaneous distillation and solvent extraction
同时蒸馏萃取法提取金华火腿风味物质条件优化
8.
First, study on knead-salting modern processing of jinhua ham.
(3) 不同滚揉腌制工艺金华火腿挥发性风味物质分析。 具体研究内容和结果如下：
9.
Study on Ham Flavoring Base by Modulation Exogenous Enzymes Activity;
外源酶调控生产火腿风味调味料的研究
10.
Study on Technology of Preparing Thermal Reaction Meat Flavor Using the Hydrolysate of Jinhua Ham
利用金华火腿酶解液制备热反应肉类风味料的研究
11.
Study on the Knead-Salting Processing and Affects for the Flavor and Quality of Jinhua Ham;
金华火腿滚揉腌制工艺研究及对风味品质的影响
12.
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
13.
Studies on Oyster's Flavor and Production of the Flavoring;
牡蛎中风味物质的研究及调味料的制备
14.
The two principal components explained 90.6% of the total variance of the flavors in Jinhua ham.
第一和第二主成分总计解释了金华火腿风味成分变化总方差的90.6%.
15.
Key Odorants of Jinhua Ham Headspace and Their Formation Pathway
金华火腿关键香味化合物的鉴定及其形成途径初探
16.
A substance, such as an extract or a spice, that imparts flavor.
调味品，调料一种增加味道的物质，如香精或香料
17.
STUDY THE EFFECTS OF RAW MATERIAL ON JINHUA HAM
金华火腿质量与原料选择的关系研究
18.
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