volatile compound 第1页

Analysis of Volatile Compounds of Pyrus ussuriensis‘Xiaoxiangshui’During Ripening Olfactory Response of Anoplophora glabripennis to Volatile Compounds from Ash-leaf Maple(Acer negundo) Under Drought Stress Extraction and identification of volatile compounds of three kinds of chinese date by gas chromatography-mass spectrometry (GC-MS) Diurnal cycle of emission of volatile compounds from Pinus massoniana and Pinus eliottii Determination of Volatile Compounds of Rubus idaeus Fruits and Their Fermented Products Studies on Quality Development of‘Italia’Grape During On-vine Storage Under Delayed Cultivation Studies on Quality Development of‘Italia’Grape During On-vine Storage Under Delayed Cultivation Effects of Irradiation on Volatile Compounds of Low Fat Mozzarella Cheese During Ripening ANALYSIS OF THE FLAVOR SUBSTANCES IN OYSTER JUICE BY GC-MS Research on Major Volatile Components of 4 Osmanthus fragrance Cultivars in Hangzhou Manlong Guiyu Park Diurnal Rhythm of Emission of Volatile Compounds Emission from Acer truncatum and Cedrus deodara Changes of Volatile Compounds in ‘Muscat Hambourg’for Various TrellisSystems during Maturity Effect on volatile compounds from damaged Eupatorium adenophorum by different temperature and light Volatile compounds release from damaged Pinus massioniana and Pinus elliotii Effects of Rain-shelter Cultivation on Formation of Peach Fruit Volatile Compounds Effects of Rain-shelter Cultivation on Formation of Peach Fruit Volatile Compounds Effect of Insect-damaged,MeJA and Terpenes Treatment on the Induction of Volatiles in Pinus massoniana Seedling Volatile Compounds in the Flowers of Freesia Parental Species and Hybrids Antifungal and nematicidal activities of five volatile compounds against soil-borne pathogenic fungi and nematodes The Analysis of Volatile Compounds and Seasonal Differences Emitted from Leaves of Acer truncatum The Analysis of Volatile Compounds and Seasonal Differences Emitted from Leaves of Acer truncatum Empetrum nigrum Secretory Tissue Microscopic Structure Features and Volatile Components Analysis GC-MS combined with AMDIS and Koáts retention index to investigate dynamic change rules of volatile components from Atractylodis Macrocephalae Rhizoma with different stir-baking degrees  QUALITY OF JINCHEN ORANGE JUICE TREATED WITH IRRADIATION AND PASTEURIZATION Progress on Food Volatile Compounds Extraction Techniques Comparison of Three Solid Phase Microextraction Fibers for Aromatic Compounds in Muskmelon Juice