| 1. | Gc - ms analysis of volatile fragrance components in vinegar
质谱联用法分析食醋中挥发性香气成分 |
| 2. | A study on the typical fragrane components of chi - xiang style rice wine
豉香型米酒特征香气成分研究 |
| 3. | Study advance of metabolic mech - anism of aroma composition of oolong tea
乌龙茶香气成分代谢机制研究进展 |
| 4. | The influence of concentrating technology on the flavor of oolong tea
乌龙茶汁的浓缩工艺对其香气成分的影响 |
| 5. | Solid phase microextraction of fragrance of michelia albaby gc ms analysis
固相微萃取气质联用分析白兰花的香气成分 |
| 6. | Gas chromatography measurement and mathematical analysis of the fragrance components of vinegar
山西老陈醋香气成分分析 |
| 7. | Optimization of technology for kiwi wine making and analysis of aroma components
猕猴桃酒酿造工艺参数优化及其香气成分分析 |
| 8. | Research progress in fragrance component and aroma - forming mechanism in tea products
茶叶香气成分以及香气形成的机理研究进展 |
| 9. | Effect of different zuo - qing temperature on aromatic constituents in lingtoudancong oolong tea
做青温度对岭头单枞乌龙茶香气成分影响的研究 |
| 10. | Effect of different green - making humidity on aromatic constituents in lingtoudancong oolong tea
做青湿度对岭头单枞乌龙茶香气成分影响的研究 |
