1.
Studies on Volatile Constituents in Mainly Cultivated Apricot Native to Xinjiang
新疆主要栽培杏品种香气成分的研究
2.
Comparative study on the changes of aromatic components in the grape and dry white wine of chardonnay
霞多丽干白葡萄酒品种香和发酵香成分变化的比较研究
3.
a toiletry that emits and diffuses a fragrant odor.
一种散发香味的化妆品。
4.
Analysis of Regional Trial on New Strains Luxiang L01,Luxiang L02 of Lentinula edodes
香菇鲁香L01、鲁香L02新品种栽培试验研究
5.
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
6.
A synthetic chemical resembling natural musk in odor or use.
合成麝香一种类似天然麝香的香味或者用途的人工合成的化学品
7.
The Mutilocation Trial and the Bulb Propagation of New Tulip Varieties Introduced from Abroad;
郁金香新品种引种区试及种球繁育研究
8.
Early Stage and Recent Products of Shanghai Cinque Savory Beans Factory
上海五香豆廠早期舆近期的各种产品
9.
A High quality,Disease resistant and Late Mature Red Chinese Pear Variety - Hongxiangsu
优质抗病晚熟红皮梨新品种——红香酥
10.
Kinetics of Potassium Uptake by Different Banana Cultivars
不同香蕉品种钾离子吸收动力学研究
11.
Establishment of fingerprinting for bananas(Musa nana) by SSR marker
部分香蕉品种SSR指纹图谱的构建
12.
ISSR Analysis of Genetic Relationships between Seven Varieties of Thyme
七个百里香品种遗传关系的ISSR分析
13.
GC-MS analysis of fruit aromatic components of pear cultivars originated from different species of Pyrus
梨不同品种果实香气成分的GC-MS分析
14.
The Research on the Oolong Tea Manipulating Handicraft and Quality of High Fragrance Breed Dangui;
高香品种丹桂的乌龙茶做青工艺与品质研究
15.
Cooking Quality Assessment and Diversity Analysis of RVA Profiles of Aromatic Rice
香稻品种蒸煮品质评价及RVA谱多样性分析
16.
Comparison Test of New Watermelon Cultivar Introduction in Land with Sand Injection in Xiangshan Northwest
西北香山压砂地西瓜新品种引种筛选比较试验
17.
an odoriferous yellow oil found in orange flowers and used in perfumery and as a flavoring.
见于橙花中的一种香的黄色的油，用于香水中，亦作调味品。
18.
a flavoring prepared from vanilla beans macerated in alcohol (or imitating vanilla beans).
香草豆（或仿香草豆）在酒精中浸软后精制而成的一种调味品。