1.
Supercritical CO_2 Fluid Extraction of Volatile Flavor Compounds from Oxidized Mutton Fat
超临界CO_2萃取氧化羊脂中的挥发性香味成分
2.
Relationship between Main Chemical Components and Physical Properties, Volatile Aroma Components in Flue-Cured Tobacco;
烤烟常规化学成分与物理特性和中性挥发性香味成分的关系分析
3.
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
4.
Optimization of Analytical Method for Volatile Components from Liquid Diary Flavor Using Solid-phase Microextraction
固相微萃取法萃取液态奶味香精挥发性香成分条件的优化
5.
Study on Changes of Volatile Flavour Compounds of Dry Fermented Sausages during Processing;
发酵干香肠生产过程中挥发性风味成分变化的研究
6.
Study on Production Process of Boiled Sunflower Seeds with Over Fired-flavor and Analysis the Aroma Components;
焦香味煮制葵花籽的生产工艺研究及其挥发性成分分析
7.
Analysis of Flavor Components in Volatile Oil of Tamarindus indica L. and Its Application in Cigarettes Flavoring
酸角挥发油香味成分分析及在卷烟中的应用
8.
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
9.
Chemical constituents from involatile moiety of Pogostemon cablin
中药广藿香非挥发性化学成分的研究
10.
Study on the Quality Characteristics and the Changes and Formation Mechanism of Volatile Flavor of Mutton Fermented Dry Sausage
羊肉发酵干香肠品质特性及挥发性风味变化及其形成机理研究
11.
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
12.
Analysis of volatile components from rapid fermented golden thread fish (Nemipterus Virgatus) by SPME-GC-MS
快速发酵金丝鱼挥发性风味成分的SPME-GC-MS检测
13.
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
14.
Priliminary Investigation of Methods for Study on Volatile Compounds of Xuanwei Ham;
宣威火腿挥发性风味成分研究方法初探
15.
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
16.
QSRR Study on Volatile Components of Essential Oil from Pomelo Peel
柚子皮香精油挥发性成分的保留相关性研究
17.
Study on Analysis of Volatile Aroma Components of Shaoxing Fermented Foods
绍兴霉食系列食品挥发性香成分的分析研究
18.
Analysis of Volatile Components from Toona sinensis(A Juss.) Roem Buds and Leaves by Headspace-Solid Phase Micro-extraction Gas Chromatography-Mass Spectrometry
HS-SPME/GC-MS法分析香椿芽、叶的挥发性化学成分