1.
The Study on Natural Seafood Shellfish Flavor Precursors Preparation
酶解制备扇贝海鲜香精前体物技术的研究
2.
Study on Technology of Preparing Beef Flavor Precursor by Fat Controlled Oxidation Via Response Surface Analysis
响应面分析法在牛脂控制氧化制备牛肉香精前体物中的应用
3.
Research Advance of Glycosides from Tobacco as Flavor Precursors
烟草中糖苷类香味前体物质研究进展
4.
The Structure Research of β-Cyclodextrin Inclusion Complexes with Aromatic Guest Molecules;
β-环糊精与几种芳香族客体的包结物结构研究
5.
concentrate of essential oils, in fats or fixed oils
蜡中的香精油浓缩物
6.
Effect of nutrient deficiency on contents of major aroma precursors in flue-cured tobacco
养分亏缺对烤烟主要香气前体物含量的影响
7.
The essential oil in the perfume contains a large admixture of alcohol.Acompoundis a combination of elements or parts that together constitute a new and independent entity:
这种香水里的香精油含有大量酒精。是构成一个新的独立实体的元件或部分的合成物。
8.
The use of microbial ecology technique for the production of natural flavors and fragrances
微生物生态学技术制备天然香精香料
9.
"Perfume: Fluid preparation used for scenting, composed of natural essences or synthetics and a fixative."
香精: 用来散发香味的液体,由天然香精或合成香料以及定色剂制成。
10.
" Perfume： Fluid preparation used for scenting, composed of natural essences or synthetics and a fixative."
香精:用来散发香味的液体，由天然香精或合成香料以及定色剂制成。
11.
essential oil obtained from cloves and used to flavor medicines.
从丁香中获取的香精油，用于给药物加香味。
12.
Study on Green Chemistry Reaction of Aromatic Nitro Compounds with β-Cyclodextrin/NaOH System;
β-环糊精/NaOH复合体系芳香硝基化合物的绿色化学反应研究
13.
Study on the Effect of Nitrogen on‘Rosa’Strawberry Aroma Component and Its Precursor
氮素营养对“罗莎”草莓果实芳香物质及其前体影响的研究
14.
Studies on the Fatty Acid and Glycoside Aroma Precursors of Different Tea Varieties;
不同茶树品种脂肪酸和糖苷类香气前体物质的研究
15.
Synthesis of Ibuprofen-eugenol Ester Prodrug and Study on Its Microemulsion Drug Delivery System;
布洛芬丁香酚酯前体药物的合成及其微乳给药系统的研究
16.
Effects of Temperature on Moisture Content and Chiefly Fragrant Precursor of the Flue-cured Tobacco
烘烤温度对烟叶含水率及主要香气前体物的影响
17.
Studies on the Effects of Maturity and Flue-curing Process to Flue-cured Tobacco Aroma Precursors
烟叶成熟度及烘烤工艺对致香前体物质的影响研究
18.
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