产香
1.Identification of Staphylococcus Spp. Isolated from Hunan Bacon and Its Mechanism of Aroma-production
2.The odor characteristics of the essential oil of Pelargonium roseum was different from that of P. graveolens Produced in Yunnan and was similar to that produced in Bourbon.
3.A stout aromatic Mediterranean herb(Salvia sclarea) in the mint family, having showy violet, pink, or white flower clusters and yielding an essential oil used as a flavoring and in perfumery.
4.The seaweed wine was fermented by immobilized system of saccharomyces cerevisiae sfragrns with PVA as carrties A comparetive study on batch and continuous fermetation with mixed frce yeast ells and immobilized cells were carried out,leading to setting up of cores-ponding kinetics models.
5.A civet(Arctictis binturong) of southeast Asia with a long, prehensile tail.
6.A Eurasian plant(Foeniculum vulgare) having pinnate leaves, clusters of small yellow flowers grouped in umbels, and aromatic seeds used as flavoring.
8.fragrant dry or sweet white wine from the Rhine valley or a similar wine from California.
9.A new triterpene, a-amyrin hexacosoate (I) was isolated together with four known triterpenes, a-amyrenone (II), betulinic acid (III), oleanolic acid (IV) and ursolic acid (V), from the stems and leaves of rosemary (Rosmarinus officinalis L.) .
10.any of various trees of the genera Eucalyptus or Liquidambar or Nyssa that are sources of gum.
