The flavour structure and notes of flavour material and composition analysis are also mentioned.
介绍芦荟香精的调配研究过程、香气结构、香韵组成原料的筛选及配方分析。
The compounding study process of Aloe flavour is discussed in this paper. The flavour structure and notes of flavour material and composition analysis are also mentioned.
介绍芦荟香精的调配研究过程、香气结构、香韵组成原料的筛选及配方分析。比较了二种配方的特点。
Using KiWi wine as the characteristic material, select the better burden quantity, a unique flavour and a high nutritional value KiWi wine ice-cream which have health care function was developed.
以猕猴桃酒为特色原料，选择较佳的配比量，制成风味独特的、具有营养保健功能的猕猴桃酒冰淇淋。
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