1.
Study on the Preparation of Flavor Precursor of Jinhua Ham Seasoning by Enzymolysis Technology
金华火腿调味料风味前体物质酶解制备工艺研究
2.
The article mainly overviews the research advance of aroma precursors-fatty acid in chicken meat.
本文重点综述了鸡肉中重要的风味前体物质-脂肪酸的研究进展。
3.
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
4.
Establishment of Analytical Technique System and Study on Key Flavor Substances of Chinese Fen-flavor Liquor
中国清香型汾酒风味物质剖析技术体系及关键风味物质研究
5.
Research Advance of Glycosides from Tobacco as Flavor Precursors
烟草中糖苷类香味前体物质研究进展
6.
Study on Change of Main Flavour Composition in Preserved Ham During Processing;
腊肉加工过程中主体风味物质变化研究
7.
Study on the Physicchemical Characteristics and Main Flavor Substances of Rongchang Suckling Swine;
荣昌乳猪理化特性及主体风味物质的研究
8.
SPME-GC-MS Analysis of Flavor Components in Dried Capsicum before and after Baking
固相微萃取-气-质联用法对干椒烘焙前后风味化合物的分析评价
9.
Add zest to sth.
增加某物的风味[兴趣]
10.
The former are often referred to as 'flavors' and the latter ' aromas ', although these terms are often used interchangeably.
尽管口味和香味常常混用,但前者一般指“风味”,而后者则专指“气味”。
11.
Research on Flavor Components of Jinhua Ham and Preparation of Its Flavoring Base;
金华火腿风味物质研究及其风味基料的研制
12.
Studies on the Flavor Components and Flavor Adjustment of Fermented Chili Products;
发酵辣椒的风味物质和风味调配技术研究
13.
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
14.
Study on the Physicochemical Characteristics and Main Flavor Compounds of Muscules from Different Parts of Rongchang Porket and PIC Porket
荣昌乳猪与PIC乳猪不同部位肌肉理化特性及主体风味物质研究
15.
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
16.
Monosodium glutamate( MSG) is a compound which intensifies the flavor of foods, and is the Primary component of gourmet powder.
谷氨酸一钠是一种增强食物风味（味）物质，是味精的主要成分。
17.
Introduces the application scope of salt flavor matter and its product type. Introduces the study and the development of the new type salt flavor matter.
介绍了咸味风味物的应用范围及其产品类型、品结构。重点介绍了新型咸味风味物的研究与开发。
18.
Studies on Oyster's Flavor and Production of the Flavoring;
牡蛎中风味物质的研究及调味料的制备