Analysis of Changes in Aroma Components of Pu-erh Tea during Post-fermentation Process
普洱茶后发酵中的香气成分变化分析
Study on the Brewing Technology of Cucurbita Moschata and Change of Aroma Components
南瓜酒发酵工艺及香气成分变化研究
Effect on changes of flavor constituents in flue-cured tobacco leaves under different aging conditions
不同陈化条件对烤烟烟叶香气成分变化的影响
Study on Change Regularities of Aroma Components of Kiwifruit during Fruit Development;
猕猴桃发育过程中香气成分变化规律研究
Study on the Brewing Technology of Chinese Cherry and Change of the Aroma Components;
中国樱桃果实酿酒工艺及香气成分变化研究
Study on Jujube Wine Process and Aroma Analysis during Fermentation;
金丝小枣酒发酵工艺及香气成分变化规律研究
Study on the change of aroma components in Zanthoxylum schinifolium Sieb.et Zucc by different harvest time
不同时间采收的青花椒香气成分变化研究
Study on Change of Aroma Components in Dry Red Wine Treated by Pulsed Electric Field;
高压脉冲电场作用下干红葡萄酒香气成分变化的研究
Studies on the Aroma Compounds Analysis and Aroma Change during Processing of Mango;
芒果香气成分分析及加工过程中芒果香气变化的研究
Study on the Aroma Analysis, Variation and Physicochemical Characteristic Index of Pears;
梨香气成分分析、变化及理化特征指标的研究
Study on the Variation of Nutrition and Typical Aroma of Litchi Juice during Processing;
荔枝汁加工中营养和典型香气成分的变化研究
Changes of Aroma Components in the Distillation of Litchi Wine
荔枝酒蒸馏过程中主要香气成分的变化规律
Changes of Aroma Components of Different Developmenta Fruits of High-Bush Blueberry
高丛越橘果实香气成分不同发育阶段的变化
Study on the Change of Aroma Constituents During Pu-erh Tea Process
普洱茶加工过程中香气成分的变化规律研究
Changes of aroma components in Yellow Mauritius pineapple during fruit development
巴厘菠萝果实发育期间香气成分的变化
Study on the Form, Variation and Aroma Regulation of Typical Aroma in Apple Juice Processing;
苹果汁加工中典型芳香成分的形态、变化及香气调控的研究
Changes of Aroma Components in Highbush Blueberry "Sierra" during Fruit Development
高丛越橘“喜来”果实发育进程中香气成分的组成及其变化
Study of Aroma Components and Their Change in Plum (Prunus Mume Sieb. et Zucc) Fruits and Fermentative Plum Wine;
果梅（Prunus mume）果实、发酵梅酒香气成分及变化规律研究