1.
Study on key odor compounds of Jinhua Ham
金华火腿主体风味成分及其确定方法
2.
The major aromas were hexylic acid ethyl ester, benzyl ethanol, octylic acid and octylic acid ethyl ester.
主体风味成分是己酸乙酯、苯乙醇、辛酸和辛酸乙酯。
3.
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
4.
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。
5.
The relativity analysis between main composition with flavor quality of cured fish
腌鱼制品主要成分与风味品质相关性分析
6.
Identification of Chicken Broth Aroma Component and the Effects of Age, Gender and Carcass Part to Flavor of Chicken;
鸡肉汤香味成分鉴定及日龄、性别和酮体部位对鸡肉风味的影响
7.
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%.
8.
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
9.
Study on Optimization of Fermentation Conditions and Flavor Components of Boletus Edulis;
美味牛肝菌发酵条件的优化及风味成分研究
10.
Analysis of Flavor Components of Essential Oil from the Wild Edible Greenstuffs of Acacia pennata by GC/MS;
野生食用蔬菜——臭菜风味成分分析
11.
Study on Influence of Organic Manure and Chemical Fertilizers on the Flavor Substances of Tomatoes Using GC-MS Analysis
施肥对番茄风味成分影响的GC-MS分析
12.
Analysis of flavor components of pineapple fruit vinegar by gas chromatography-mass spectrometry
菠萝果醋风味成分的GC-MS分析
13.
Volatile Flavor Components in Meat of Chinese Mitten Crab (Eriocheir sinensis)
中华绒螯蟹蟹肉挥发性风味成分分析
14.
Research progress of instrumental analysis techniques for flavor substances in food
食品风味成分仪器分析技术研究进展
15.
Analysis of the Volatile Compounds of Cantonese Sausage by HS-GC-MS
广式腊肠风味物质成分的HS-GC-MS分析
16.
The study of vasoactive of pungent herbs' chemical constituents in Umbelliferae
伞形科辛味中药主要化学成分对离体血管作用研究
17.
Analysis of Active Compounds Relative to Meat Flavour in Allium Mongolicum and Thymus Mongolicus and Its Effects on the Rumen Fermentation and Meat Composition for Sheep;
沙葱、地椒风味活性成分及其对绵羊瘤胃发酵和羊肉风味的影响
18.
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