1.
Analysis in volatile flavor components of fermented shrimp flavoring
发酵型虾风味料的挥发性风味物质分析
2.
Analysis of the Volatiles in Two Kinds of Korea Kimchi by Gas Chromatograph-mass Spectrometry with Solid Phase Microextraction
2种韩国泡菜挥发性风味物质分析研究
3.
Comparison of Proteolytic and Lipolytic Products, and Volatile Flavor Compounds Among Different Quality Grade of Jinhua Hams;
不同等级金华火腿蛋白质和脂肪水解产物与挥发性风味物质分析
4.
First, study on knead-salting modern processing of jinhua ham.
(3) 不同滚揉腌制工艺金华火腿挥发性风味物质分析。 具体研究内容和结果如下：
5.
Analysis and Control of Volatile Flavor Compounds in Fresh Milk;
保鲜乳挥发性风味物质的分析与调控
6.
Quantitative Analysis and Comparing of Volatile Flavor Compounds of Oriental Melons and Muskmelons;
薄皮和厚皮甜瓜挥发性风味物质的分析比较
7.
Analysis and research on volatile flavor compounds of acid-coagulated cheese
酸凝干酪成熟过程中挥发性风味物质的分析
8.
Analysis of aroma components in home-made cheese flavor by SDE-GC/MS method
同时蒸馏萃取与气相色谱-质谱法分析国产干酪挥发性风味物质
9.
Study on Analysis, Evaluation and Protection Technique System of Volatile Flavor in Raw Milk
原料奶中挥发性风味物质的分析评价及其保护技术体系的研究
10.
Separation and Identification of Volatile Flavor Compounds in High-Salt Liquid State-Fermented Soy Sauce
高盐稀态酱油挥发性风味物质的分离与鉴定
11.
Study on Processing Technology and Volatile Compounds of Pork Cured with Sweet Soybean Paste;
酱肉加工工艺及挥发性风味物质研究
12.
Volatile Flavor Composition of Boletus luridus Schaeff.: Fr.
褐黄牛肝菌挥发性风味物质组成研究
13.
Volatile Flavor Components in Meat of Chinese Mitten Crab (Eriocheir sinensis)
中华绒螯蟹蟹肉挥发性风味成分分析
14.
Plant Odor Bio-Engineering Research (I): Analytical and Monitoring Techniques of Plant Volatiles;
植物气味生物工程研究（I）：植物挥发性物质的监测和分析技术
15.
Analysis of volatile flavor compounds in traditional sweet flour paste with head space solid-phase microextraction and gas chromatography-mass spectrometry
顶空固相微萃取-气-质联用技术分析传统甜面酱中挥发性风味成分
16.
Analysis on Volatile Flavor Compounds in Different Fermentation Stages of Dry Wine of Cabernet Sauvignon from Hexi Corridor
河西走廊原产赤霞珠干红葡萄酒酿制中挥发性风味物质变化的分析
17.
Radish Fermentation with Lactic Acid Bacteria as Starter Culture and Volatile Flavor Components
接种发酵萝卜及挥发性风味物质的研究
18.
Studies on the Volatile Flavor Compounds of Moon Cakes Containing California Almond Flour
美国加州杏仁月饼挥发性风味物质研究