本文对芝麻香油的挥发性风味成分进行了研究。
The volatile flavour components of the oil from roasted sesame seeds were studied in this paper.
利用现代先进的分析设备和仪器，对黄酒所含的挥发性风味成分进行系统的研究和分析。
The volatile flavoring substances in yellow rice wine were analyzed and studied by the application of modern advanced analytical instruments.
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