1.
Effect of Ultra High Pressure Treatment on Main Tea Quality Components and Ingredients;
超高压对茶叶主要品质成分含量的影响
2.
Effect of Storage Conditions on Pan Fry Green Tea's Main Qualitative Contents
贮藏条件对炒青绿茶主要品质成分影响的研究
3.
Studies on the Dynamic Changes of the Main Quality Components in Green Tea During Brewing and the Correlation Between the Components and the Organolepeic Evaluation;
绿茶主要品质成分的浸出动态及其与滋味感官评分的相关性研究
4.
Study on the main Components and Capacities of Scavenging Free Radicals of Qingzhuan Tea
青砖茶主要品质成分分析及自由基清除作用研究
5.
Variation in Tea Quality and Physiology at Different Altitude in HongHe, YunNan;
红河州不同海拔高度茶树主要品质成分与生理学特性的变化
6.
Influence of the Main Components of Flour on the Quality of Food Processing
面粉主要成分对食品加工品质的影响
7.
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
8.
Study on the Relationship between the Chemical Components and the Grade Qualities in Tobacco Leaves;
烟叶主要化学成分与等级品质关系的研究
9.
Relationship between Major Chemicals of Flue-cured Tobacco and Its Smoking Quality in Henan Province
河南烤烟主要化学成分与吸食品质的关系
10.
Correlativity between main chemical components and smoking quality of flue-cured tobacco
烤烟主要化学成分与吸味品质的相关性
11.
Investigation on Quality Characteristics of Winter Wheat in China
我国冬小麦主要品种(系)品质状况分析
12.
Metabolic Profiling of the Major Fruit Quality Components during the Development of Fragaria×Ananassa 'Fengxiang' Fruits
“丰香”草莓果实发育过程中主要品质特征成分的代谢谱分析
13.
Thorough stirring is essential in order to obtain a homogeneous product.
为了获得质地均匀的制成品，最主要的是必须充分搅拌。
14.
Effects on Primary Content of Chemical Constituents and Quality in the Flue-cured Tobacco under Different Flue-curing Barn;
不同烤房烘烤对烟叶主要化学成分含量及品质的影响
15.
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
16.
Effects of Major Chemical Components in Flue-cured Tobacco with Different Flavor Types from West Fujian and Middle Jiangxi on Their Smoking Quality
闽西、赣中不同香型烤烟主要化学成分对吸食品质的影响
17.
Important Element Analysis and Quality Control Studies Cultivation on Jiangsu Province Major Water Dropwort Species;
江苏省主要水芹品种重要品质成分分析及赤霉素对水芹的栽培调控研究
18.
Kernel principal composition analysis of sensory and physiochemical quality of fermented bean curd
腐乳感官和理化品质的核主成分分析