Method for producing component of luxury product including flavor component and component of luxury product including flavor component

• 1. 一种提高茶风味成分浸出的水及其制造方法 [P] . 中国专利： CN111018186A . 2020-04-17
• 2. 一种对风味成分具有高吸附性能的牛肉蛋白的制备方法 [P] . 中国专利： CN109170516B . 2022.02.15
• 3. Method for producing component of luxury product including flavor component and component of luxury product including flavor component [P] . 日本专利： JP6034488B2 . 2016-11-30

  机译： 具有风味成分的奢侈品成分的制造方法以及具有风味成分的奢侈品成分的制造方法

• 4. And produced by manufacturing method and the method of the tobacco material, including a component that contributes to enhanced ester aroma components and flavor and taste tobacco products, including tobacco material [P] . 日本专利： JPWO2013098920A1 . 2015-04-30

  机译： 并且通过包括烟草材料在内的烟草材料的制造方法和方法来制造，所述烟草材料包括有助于增强酯香气成分和风味的烟草产品。

• 5. Extracting method of flavor ingredient and manufacturing method of components of luxury products [P] . 日本专利： JPWO2015129680A1 . 2017-03-30

  机译： 风味成分的提取方法及奢侈品成分的制造方法

• 1. Review on Volatile Flavor Components of Roasted Oilseeds and Their Products [J] . LI Cuicui, HOU Lixia 粮油科技：英文版 . 2018,第004期
• 2. Isolation and determination of flavor and fragrance components from natural products by SPME-GC and SFE-GC methods [J] . Magdalena Ligor, Michal Szumski, Bogusla Buszewski International Laboratory . 2000,第1期
• 3. COMPARATIVE ANALYSIS OF FREE AMINO ACIDS AND VOLATILE FLAVOR COMPONENTS OF SUFU PRODUCED BY DIFFERENT FERMENTATION METHODS [J] . Li Xing-jiang, Wang Qiao-yun, Luo Lei-lei, Current topics in nutraceutical research . 2018,第2期
• 4. COMPARATIVE ANALYSIS OF FREE AMINO ACIDS AND VOLATILE FLAVOR COMPONENTS OF SUFU PRODUCED BY DIFFERENT FERMENTATION METHODS [J] . Li Xing-jiang, Wang Qiao-yun, Luo Lei-lei, Current topics in nutraceutical research . 2018,第2期
• 5. ANTIMICROBIAL ACTIVITY OF NATURAL FLAVOR COMPONENTS INCORPORATED INTO EDIBLE FILMS IN MEAT PRODUCTS [C] . Sofia Chanioti, Andreas Katsigiannis, Constantina Tzia International Flavor Conference . 2013
• 6. Solubility in ammoniacal ammonium salt solutions of copper, nickel, and cobalt components of a waste product produced at Inco's Port Colborne Cobalt Refinery (Ontario). [D] . Firth, Selwyn Robert. 2001
• 7. A Practical Manual Containing a Description of the General Chemical and Microscopical Characters of the Blood and Secretions of the Human Body as Well as of Their Components Including Both Their Healthy and Diseased States with the Best Methods of Separating and Estimating Their Ingredients; Also a Succinct Account of the Various Concretions Occasionally Found in the Body and Forming Calculi [O] . 1847
• 8. Development of a flavor fingerprint by gas chromatography ion mobility spectrometry with principal component analysis for volatile compounds from Eucommia ulmoides Oliv. leaves and its fermentation products [O] . Zhihong Wang, Mijun Peng, Zhigang She, 2020

• 1. A Method of Clustering Components into Modules Based on Products' Functional and Structural Analysis [J] . 孟祥慧 ,蒋祖华 ,郑迎飞 . 上海交通大学学报：英文版 . 2006,第3期
• 2. Antioxidant, Some Flavor Components, Microbiological and Microstructure Characteristics of Corn Milk Yoghurt [J] . Ateteallah Hassan Ateteallah ,Amna Abul-Kasem Abbas Osman . 食品与营养科学（英文） . 2019,第5期
• 3. Volatile Flavor Components and the Body Weights of Rats in the Green Tea Added Miner Ingredients [J] . Sung-Hee Choi ,Hye-Jin Hwang . 茶叶 . 2013,第004期
• 4. The analysis of volatile flavor components of Jin Xiang garlic and Tai’an garlic [J] . Changsong Shan ,Chao Wang ,Jin Liu . 农业科学（英文） . 2013,第12期
• 5. 具有彩色图案的人工皮革及其制造方法 [C] . 冯崇智 ,王启贤 ,林志诚 . 2006合成皮革行业论坛暨ChinaPU聚氨酯树脂及原料市场论坛 . 2006
• 6. 宣威火腿挥发性风味成分研究方法初探 [A] . 要萍 . 2003