| 1. | Analysis and removing of fish oil volatile - flavors
鱼油挥发性成分分析和脱除方法 |
| 2. | Analysis of aroma components in fermented sausage
质谱法分析白鲢鱼中的挥发性成分 |
| 3. | Component analysis of fructus toonae sinensis oil by gc - ms
中药党参挥发性成分分析 |
| 4. | On essential chemical constituent from branches of daphne genkwa
芫花枝条挥发性成分的研究 |
| 5. | Analysis the volatile constituents in peels of pinus tabulaeformis rabracrlifera
扫帚松皮挥发性成分的分析 |
| 6. | Identification of counterfeit cigarettes by spme - gc - ms fingerprint spectrum
质谱技术应用于菊花的挥发性成分分析 |
| 7. | Determination of chemical constituents of the volatile oil from radix morindae officinalis
巴戟天挥发性成分研究 |
| 8. | Tobacco flavor . general method of determination of total volatile constituents
烟用香精.挥发性成分重量通用检测方法 |
| 9. | Analysis of chemical constituents of the essential oil from homalomena occulta schott by spme - gc - ms
质谱法分析小茴香挥发性成分 |
| 10. | Determination of volatile chemical components of radix paeoniae rubra by gc - ms and help method
联用色谱和化学计量学方法分析赤芍挥发性成分 |
