Those the components related to the sweet aroma were 3-Octanone, 3-Carene, Selinene and etc, which increasd when the sweet aroma improved.
对后发酵过程中的甜香香型有贡献的物质可能是：3-辛酮、3-蒈烯、芹子烯等，其含量均
着甜香的加强而呈增加趋势。
Those the components related to the sweet aroma were 3-Octanone, 3-Carene, Selinene and etc, which increasd when the sweet aroma improved.
对后发酵过程中的甜香香型有贡献的物质可能是：3-辛酮、3-蒈烯、芹子烯等，其含量均着甜香的加强而呈增加趋势。
声明：以上例句、词性分类均由互联网资源自动生成，部分未经过人工审核，其表达内
代表本软件的观点；若发现问题，欢迎向我们指正。
