Volatile flavor compounds were analyzed in Jinhua hams of different quality grade.
不同等级金华火腿挥发性风味物质分析。
The analysis method of beer volatile flavor compounds by dynamic headspace technique has been developed.
研究了采用动态顶空进样技术分析啤酒的挥发性风味化合物的方法。
The effects of storage time and packaging method on volatile flavor compounds of moon cakes were not significant during short period of storage.
在月饼的回软过程中，贮藏时间和包装方法对挥发性风味物质的影响都不显著。
应用推荐