1.
Influence of Hop Aroma Compounds on Beer Flavor Quality
酒花香味物质对啤酒香气质量的影响
2.
Canonical correlation analysis on neutral aroma components and quality of aroma and concentration of aroma in flue-cured tobacco
烤烟中性致香成分与香气质量的典型相关分析
3.
Bouquet. Odoriferous quality of a wine, particularly the odour of fine wines acquired during aging.
陈香、酒香：葡萄酒的香气质量，尤其指高档葡萄酒在陈酿过程中所获得的香气。
4.
Effects of Adding Different Organic Substances on Flavor Quality of the Flue-cured Tobacco Leaves
增施不同有机质对烤烟香气质量的影响
5.
the odoriferous elements in perfume.
香水中散发气味的物质。
6.
GC-MS Analysis of Volatile Components in Fruits of Malus micromalus Makino
海红果香气成分的气相色谱-质谱分析
7.
Investigation of tea aroma by static headspace GC-MS
静态顶空-气质联用法测定茶叶香气
8.
Identification of the Main Aroma and Flavor Constituents in Flue-cured Tobacco with Special Flavoring Aroma and Genetic Studies on its Aroma Property;
特香型烤烟主要致香物质检测和香气性状遗传研究
9.
The state or quality of having a pleasant odor.
香气有悦人的味道的状态或性质
10.
I think for you, only champagne would be sophisticated enough.
我觉得只有香槟才配得上你的气质。
11.
The room reeked of cheap perfume .
房间里弥漫著劣质香水的呛鼻气味.
12.
Study on Aroma Components and Oleanolic Acid of Chaenomeles Fruits;
木瓜果实中香气物质及齐墩果酸研究
13.
Study on the Pharmaceutical Preparation Technology and Quality Control of Agastache Rugosa Righteousness (Huo Xiang Zheng Qi Pian);
藿香正气片制药工艺及质量控制研究
14.
Advances in Research of Aroma Compounds of Citrus Processing Products
柑橘加工制品中香气物质的研究进展
15.
Analysis of Sucrose Esters in Oriental Tobacco by GC/MS
香料烟中蔗糖酯的气相色谱/质谱分析
16.
Aroma compounds in Muscat Hamburg wine determined by SPME-GC/MS
固相微萃取——气质色谱法测定玫瑰香葡萄酒中的香气成分
17.
Quality Evaluation and Research of Huoxiang Zhengqi Liquid by Gas Chromatography
气相色谱对藿香正气水的质量评价与研究
18.
Analysis of aroma constituents in vinegar by head space solid phase micro extraction(SPME) and gas chromatogr aphy-Mass spectrometry(GC-MS)
顶空固相微萃取和气质联用分析醋中香气成分