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- aroma component changes 香气成分变化
- Changes of aroma components in burley tobacco during aging were studied. 对醇化过程中白肋烟香味成分含量的变化进行了研究。
- Returns whether resetting the component changes the value of the component. 返回重置组件是否会更改该组件的值。
- In this paper, we introduce the community, isolation, identification, conservation, cultivation, aroma component and application of aroma - producing yeasts. 本文主要介绍了生香酵母的类群、筛选分离、鉴定、保存、培养、香气成分及其应用现状。
- If the status of any component changes, that component goes through a startup or shutdown sequence. 如果任何组件的状态发生了更改,则该组件将经历一次启动或关闭过程。
- Aroma components of high content didn't change obviously,on the cont... 研究发现,含量较高的香气成分变化不大,而微量特征香气成分变化较大。
- This additional component changes the observed meridional flow from poleward to equatoward near the equator in both hemispheres. 并使得原本赤道附近向极轴方向的子午流变为往赤道方向。
- If one component changes another component's vapor pressure, or if the volatility of a component is dependent on its percentage in the mixture, the law will fail. 如果一种组分改变另一组分的蒸气压，或者说，一种组分的挥发度取决于它在混合物中的百分比，那么这一定律将归于失败。
- The aroma components in Chardonnay dry white wine were extracted and analyzed by GC/MS. 46 peaks were detected in which 44 were identified. 采用液-液萃取法提取霞多丽干白葡萄酒中的香气成分,经气相色谱-质谱联机分析,共检出46个峰,鉴定出了44种挥发性化合物。
- The analysis of aroma components in ghee from XIZANG was carried out by gas chromatography/ mass spectrometry. 采用气相色谱-质谱联用技术对西藏酥油中挥发性香气成分进行分离、鉴定。
- With these organisms growing in concert, acid is produced by Streptococcus, and aroma components are formed by the Lactobacillus. 随着这些微生物的协同生长,由链球菌产酸,乳酸杆菌产生香味成分。
- Neutral aroma components in flue-cured tobacco leaf in the west of Henan Province under flue-curing in three types of flue-curing barns were studied. 摘要对不同类型烤房烘烤条件下的豫西烤烟中性香气成分进行了对比分析。
- Aroma components of mature strawberry furits after thinning were extracted by solvent extraction, and then analyzed by GC/MS. 采用溶剂萃取法提取经不同疏果处理后的成熟草莓果实芳香成分,进行气相色谱-质谱联用仪(GC/MS)分析。
- The results indicated that organo-sulfur compounds were the main aroma components,accounting for 90.45% of the total content. 结果表明:挥发性物质中主要成分为硫化物;占总挥发性物质的90.;45%25。
- Keywords GABA;decaffeinate;aroma component; 氨基丁酸;脱咖啡碱;香气成分;
- Method is called in response to a component changing, adding, or removing event which indicates that the designer is about to be modified. 方法,以响应指示即将修改设计器的组件更改、添加或移除事件。
- The mass ratio of cellulose reductant to pyrolusite,the size of cellulose reductant and the component change of pyrolusite after reduction were investigated. 考查了纤维素还原剂与软锰矿的质量比、纤维素粒度对还原效果的影响,分析了还原反应前后软锰矿矿物相的变化。
- The aroma of roasting coffee beans. 烘焙咖啡豆的香味。
- By comparison flaver modification effect after MLF by No. N7-03 and commercial starer cultures, the results showed that there were slightly differences in aroma components and contents after MLF. The wine sensory style after MLF were also similar. 商业发酵剂与N7-03在苹果酸-乳酸发酵后的主体风味物质的种类与含量变化不大，仅在微量成分上存在细微差异，苹果酸-乳酸发酵后，葡萄酒风味特征极为相似。
- During the fermentation of three monovariety dry red wines and one white wine, 95, 99, 105 and 131 aroma components from Cabernet Sauvignon, Merlot, Cabernet Gernischt and Chardonnay were detected by GC-MS respectively. 干红、干白葡萄酒发酵过程中，检测出赤霞珠、梅尔诺、蛇龙珠、霞多丽香气成分总共有95、99、105和131种。
