【序号】: 1 【作者】: F. Bianchi, M. Careri, A. Mangia, M. Mattarozzi, M. Musci, I. Concina, E. Gobbi. 【题名】: Characterisation of the volatile profile of orange juice contaminated with Alicyclobacillus acidoterrestris 【期刊】: Food Chemistry 【年、卷、期、起止页码】: 2010, 123(3): 653-658 【全文链接】:http://www.sciencedirect.com/science/article/pii/S0308814610005832
【序号】: 2 【作者】: Gregory C. Slack, Nicholas H. Snow, Dawen Kou 【题名】: Extraction of Volatile Organic Compounds from Solids and Liquids 【期刊】: Sample Preparation Techniques in Analytical Chemistry, 【年、卷、期、起止页码】: 2003, 162: 183–225.
(Tabebuia impetiginosa Martius ex DC). Flavour and Fragrance Journal, 2004, 19(4): 287–292.
【序号】: 3 【作者】: Byeoung-Soo Park, Kwang-Geun Lee and Gary R. Takeoka. 【题名】: Comparison of three sample preparation methods on the recovery of volatiles from taheebo (Tabebuia impetiginosa Martius ex DC). 【期刊】: Flavour and Fragrance Journal 【年、卷、期、起止页码】: 2004, 19(4): 287–292 【全文链接】:http://onlinelibrary.wiley.com/doi/10.1002/ffj.1345/abstract
【序号】: 4 【作者】: B. Nordvi, Ø. Langsrud, B. Egelandsdal, E. Slinde, G. Vogt, M. Gutierrez and E. Olsen. 【题名】: Characterization of Volatile Compounds in a Fermented and Dried Fish Product during Cold Storage. 【期刊】: Journal of Food Science 【年、卷、期、起止页码】: 2007,72 (6): S373–S380. 【全文链接】:http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2007.00421.x/abstract
【序号】: 5 【作者】: M. Fabre, V. Aubry, and E. Guichard. 【题名】: Comparison of Different Methods: Static and Dynamic Headspace and Solid-Phase Microextraction for the Measurement of Interactions between Milk Proteins and Flavor Compounds with an Application to Emulsions. 【期刊】: J. Agric. Food Chem 【年、卷、期、起止页码】: 2002, 50 (6): 1497–1501 【全文链接】: