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 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
3.
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
4.
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
5.
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
6.
Volatile Flavor Composition of Boletus luridus Schaeff.: Fr.
褐黄牛肝菌挥发性风味物质组成研究
7.
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
8.
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
9.
Comparison of Volatile Flavor Characteristic of Different Kinds of Chicken Muscles
不同鸡种的鸡肉挥发性风味特性的比较研究
10.
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
11.
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
12.
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
13.
Study on the Extraction Method of Volatile Flavor Components in Kiwifruit Wine;
猕猴桃酒挥发性风味物质提取方法研究
14.
Study on Enzymatic Hydrolysis Fish Sauce with Salted Fish and Volatile Odor Compounds
盐渍鱼酶解制备鱼露及挥发性风味物质的研究
15.
Study on Volatile Flavor Compounds in the Heating Process of Traditional Braised Beef with Soy Sauce
传统酱牛肉加热过程中挥发性风味化合物研究
16.
Optimal Processing and Volatile Flavor of Sauce Duck with Cayenne Pepper
麻辣酱鸭加工工艺优化及挥发性风味物质检测
17.
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
18.
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