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  • 【序号】:1
    【作者】:Andrea Burdack-Freitag and Peter Schieberle*
    【题名】:Changes in the Key Odorants of Italian Hazelnuts (Coryllus avellana L. Var. Tonda

    Romana) Induced by Roasting
    【期刊】:J. Agric. Food Chem., 2010
    【年、卷、期、起止页码】:58 (10), pp 6351-6359
    【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf100692k

    【序号】:2
    【作者】:Tomislav Sostaric, Mary C. Boyce,* and Evadne E. Spickett
    【题名】:Analysis of the Volatile Components in Vanilla Extracts and Flavorings by Solid-Phase

    Microextraction and Gas Chromatography
    【期刊】:J. Agric. Food Chem., 2000
    【年、卷、期、起止页码】: 48 (12), pp 5802-5807
    【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf000515%2B?prevSearch=%255BTitle%253A

    %2Bvanilla%255D&searchHistoryKey=

    【序号】:3
    【作者】:Bernd Schwarz and Thomas Hofmann*
    【题名】:Identification of Novel Orosensory Active Molecules in Cured Vanilla Beans (Vanilla planifolia)
    【期刊】:J. Agric. Food Chem., 2009
    【年、卷、期、起止页码】: 57 (9), pp 3729-3737
    【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf900086m?prevSearch=%255BTitle%253A%2Bvanilla%255D&searchHistoryKey=

    【序号】:4
    【作者】:Pascal Chatonnet,*↑ Isabelle Cutzach,‡ Monique Pons,§ and Denis Dubourdieu§
    【题名】:Monitoring Toasting Intensity of Barrels by Chromatographic Analysis of Volatile Compounds from Toasted Oak Wood
    【期刊】:J. Agric. Food Chem., 1999
    【年、卷、期、起止页码】: 47 (10), pp 4310-4318
    【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf981234t

    【序号】:5
    【作者】:Y. J. Cha,↑ H. Kim,↑ and K. R. Cadwallader*
    【题名】:Aroma-Active Compounds in Kimchi during Fermentation
    【期刊】:J. Agric. Food Chem., 19989
    【年、卷、期、起止页码】: 46 (5), pp 1944-1953
    【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf9706991?prevSearch=%255BTitle%253A%2Bkimchi%255D&searchHistoryKey=
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  • 该帖子已被版主-dong3626加10积分,加2经验;加分理由:参与应助
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