1.
Effects of Altitude on Neutral Volatile Aromatic Components in and Smoking Quality of Flue-cured Tobacco
种植海拔对烤烟中性挥发性香气物质及燃吸品质的影响
2.
Effects of Planting Altitude on Content of Neutral Volatile Aroma Components in Flue-cured Tobacco
湘西北海拔高度与烤烟中性挥发性香气物质关系的研究
3.
Effects of Nitrogen Fertilizer and Harvesting Methods on Content of the Main Volatile Aroma Components of Flue-Cured Tobacco;
施氮及采收方式对烤烟主要挥发性香气物质含量的影响
4.
Relationship between potassium content of flue-cured tobacco leaves and main volatile aroma components as well as sensory evaluation
烤烟钾含量与主要挥发性香气物质及感官质量的关系分析
5.
Effects of different picking methods on chemical composition and content of volatile aromatic matter of upper leaves in flue-cured tobacco were studied.
研究了不同采收方式对烤烟上部烟叶化学成分和主要挥发性香气物质含量的影响。
6.
Effect of soil moisture on aroma and main chemical compositions in mature stage flue-cured tobacco leave
烤烟成熟期土壤水分状况对烟叶挥发性香气物质及主要化学成分的影响
7.
The volatile compounds responsible have been referred to as essential oils.
与香气有关的挥发性化合物一直被称为香精油。
8.
volatile flavour concentrate
挥发性芳香物的浓缩液
9.
Volatile Aroma Components in Flavor Extract of Fermented Waste Tobacco
废次烟叶生物发酵香料中挥发性香气成分的研究
10.
a volatile oil having the odor or flavor of the plant from which it comes; used in perfume and flavorings.
一种挥发性油，有气味或带其所在植物的味道，用于香水和调味品中。
11.
Fig. 1. GC chromatography of volatiles of fruits of muskmelon using different extractive methods.
图一不同萃取法萃取洋香瓜果实中挥发性化合物之气相层析图。
12.
Study on Volatile Flavor Compounds of Hongkong Braised Beef with Soy Sauce
香港酱牛肉挥发性风味化合物的研究
13.
Advances in herbal volatile oil and aromatic herbs
中药挥发油及芳香性药物的研究进展
14.
Analysis of Volatile Compounds in Leaves of Cinnamomum burmanii by GC/MS
阴香叶挥发性物质的GC/MS分析
15.
Analysis on the Volatile Constituents and Sensory Attributes of Oolong Tea;
乌龙茶香气挥发性成分及其感官性质分析
16.
Analysis Study On Organoleptic And Chemical Properties Of Liupao Tea
六堡茶感官理化品质及挥发性香气分析研究
17.
A Study on Analysis Methods for Volatile Flavor Ingredients in Rice Milk
米饮料中香气挥发性风味成分分析方法的研究
18.
Key technology and application in advantageous traditional Chinese rice wine industry (2)--Volatile aroma compounds in Chinese rice wine wheat Qu
优势传统黄酒类制造业关键技术与应用系列–2 黄酒麦曲中挥发性香气化合物的研究