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[1]代表性雪茄的消费者感官测评
[2]雪茄样品感官定量描述分析
[3]雪茄样品GC-IMS和电子鼻测试
[4]雪茄样品GC-O和GCMS测试
[5]酶处理对于蛋白体系的风味影响的评价
[6]分子料理赋香技术的应用研究
[7]Evaluation of protein flavors during enzymatic processing
[8]民族米类食品风味及智能感官技术创新团队
[9]功能型高值化昆虫豆丹风味产品创制与产业化
[10]大宗食用油脂产品风味与品质科学评价研究
[11]石斛样品检测（热带生物技术研究所）
[12]一次性生物基可降解食品餐具中甲醛及芳香胺迁移行为的研究
[13]闽台特色乌龙茶特征风味指纹图谱及烘焙过程关键风味形成机制
[14]河鲀毒素现场活体检测新技术研发
[15]酵母抽提物的减盐功能研究
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