| 1. | The review of volatile and non - volatile compounds in chinese rice wine
中国黄酒中挥发性和不挥发性物质的研究现状与展望 |
| 2. | Effects of different analysis methods on stewed beef volatile compounds
不同分析方法对清炖牛肉风味化合物成分分析的影响 |
| 3. | The researches of volatile and non - volatile compounds in chinese rice wine were reviewed
摘要简要回顾了中国黄酒风味成分分析的历史与现状。 |
| 4. | Comparative analysis of volatile compounds from different host plants of anoplophora glabripennis motsch
光肩星天牛不同寄主树种挥发性物质的比较分析 |
| 5. | Emission mechanism of volatile compounds from ashleaf maple feeding - damaged by anoplophora glabripennis motsch
光肩星天牛取食后复叶槭挥发物的释放机制 |
| 6. | Application of flash evaporation gas chromatography to the analysis of volatile compounds from houttuynia cordata thunb
气相色谱应用于鱼腥草挥发性组分研究 |
| 7. | Analysis of the volatile compounds from essential oil of honeyorange by gas chromatography - mass spectrometry coupled with solid phase microextraction
质谱法联用分析葫芦巴浸膏的挥发性成分 |
| 8. | Simultaneously , a wide variety of lower - mass aromatic molecules emerge ; these volatile compounds give coffee its familiar fragrance
在此同时，有各式各样分子量较低的香味分子出现；这些挥发性化合物赋予了咖啡熟悉的香味。 |
| 9. | From gas chromatogram chart , in addition to less composition of volatile compounds , onion oleoresin contained more resin that has sharp flavor and pigment
从气相色谱图上可以看出，洋葱油树脂中除含少量洋葱精油外，主要是沸点较高的倍半萜及代表辛香味的树脂成分、色素等。 |
| 10. | Until 1940 , the cracking of the high - molecular - weight fractions was carried out by simply heating the materials to temperatures at which they decompose to more volatile compounds
1940年以前，大分子量部分的裂化是通过简单的将原料加热到足够的温度使它们发生分解来完成的。 |
