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Bioactive evaluation and application of antifungal volatiles generated by five soil bacteria
Flower Fragrance Components of the Hybrids between
Lagerstroemia caudata
and
L.indica
GC-MS Analysis of Volatile Components in Leaves of Stevia rebaudianum
Analysis of Volatile Components of the Flowers of Schima superba by Gas Chromatography-Mass Spectrometry
Analysis of Aromatic Components in Wuzi Green Tea by SPME/GC/MS
Determination on the Selectivity of Two Kinds of Spider Mites to
Ginkgo biloba
Leaves and Foliar Volatiles
Analysis on the Aroma Components of Different Floral Organs of Aromatic
Camellia
‘Kramer’s supreme’ Based on HS-SPME/GC-MS
Volatile Substances in Different Parts of Female
Eriocheir sinensis
EFFECT OF TEMPERATURE ON VOLATILE FLAVOR COMPOUNDS OF OYSTER
Determ ina tion of Volatiles in Harvested Banana Fruit by HS-SPME andGC-MS
Analysis of Volatiles and Wound-Induced Volatiles Component of
Ricinus communis
The Analysis of Volatiles from
Laminaria japonica
and
Porphyra
by HS-SPME-GC-MS
Analysis of Flavor Compounds of the Scapharca Subcrenata at Different Temperatures by SPEM-GC-MS Combined with Chemical Sensors
Analysis of Volatile Compounds of Meat Flavor Essence Through Two Comprehensive Dimensional Gas Chromatography-time of Flight Mass Spectrometry
Classification of the Red Wine Grapes Based on the Content of Aroma Components
Analysis of volatile oil in herb of
Pimpinella candolleana
by SPME-GC-MS
Comparison of two collecting methods for analysis of volatiles of Larix gemelinii seedings
Analysis of Aroma Components of Fengshui, Dangshan and Nanguo Pear bySPME /GC /MS
Determ ina tion of Volatiles in Harvested Banana Fruit by HS-SPME andGC-MS
Changes of Volatile Components During Different Stages of Loquat Flowers
Analysis of Volatile Compounds of Four Kinds of Black Tea from China
Volatile Components in Leaves of Six Myrtaceous Plants by SPME-GC-MS
Studies on the Volatile Constituents from Cultivars of Prunus mume
Effect on low-molecular weight organic matters of cow dung composted production by micro-inoculants
The aroma components from the flowers of
Camellia renshanxiangiae
by HS-SPME
Volatiles in Fruit of Three Plum Cultivars Belonging to Prunus salicina,P. cerasifera and Their Interspecific Hybrid
Volatiles in Fruit of Three Plum Cultivars Belonging to Prunus salicina,P. cerasifera and Their Interspecific Hybrid
Analysis of Volatile Compounds of Pyrus ussuriensis‘Xiaoxiangshui’During Ripening
Analysis Constitutes and Difference of Volatile Components in Dried Vegetable Soybean from Different Varieties
Optimization of Fermentation Conditions and Volatile Components of
Centropages mcmurrichi
Sauce
Analysis of Aroma Components of Fengshui, Dangshan and Nanguo Pear bySPME /GC /MS
FLAVOR COMPOSITION CHANGES DURING “JINGTIAN No.2” WAXY CORN SOFT CAN PROCESSING
Analysis of volatile compounds from Prunus mume flowers
Relationship between Endogenous Polyamines and Tolerance in
Medicago sativa
L. under Heat Stress
Cloning and Analysis of Promoter of Stress-related Gene
OsPM
1 from
Oryza sativa
GC/MS Fingerpr int Analysis of
Osmanthus fragrans
Lour. in Different Varieties
GC/MS Fingerpr int Analysis of
Osmanthus fragrans
Lour. in Different Varieties
Cloning and Expression Analysis of CsSPMS in Tea Plant
Changes of Volatile Components During Different Stages of Loquat Flowers
Cloning and Expression Analysis of CsSPMS in Tea Plant
Analysis of Platycladus orientalis Volatiles and Their Electroantennogram Responses with Semanotus bifasciatus
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