摘要
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。
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.
出处
《上海应用技术学院学报（自然科学版）》
2003年第4期284-286,共3页
Journal of Shanghai Institute of Technology: Natural Science
