【序号】:1 【作者】:Elena Boscaini,↑ Saskia van Ruth,‡ Franco Biasioli,§ Flavia Gasperi,§ and Tilmann D. Märk*↑ 【题名】:Gas Chromatography-Olfactometry (GC-O) and Proton Transfer Reaction-Mass Spectrometry (PTR-MS) Analysis of the Flavor Profile of Grana Padano, Parmigiano Reggiano, and Grana Trentino Cheeses 【期刊】:J. Agric. Food Chem., 2003 【年、卷、期、起止页码】: 51 (7), pp 1782-1790 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf020922g?prevSearch=%255BTitle%253A%2Bgc%252Fo%255D&searchHistoryKey=
【序号】:5 【作者】:André Barata↑, Eva Campo§, Manuel Malfeito-Ferreira↑, Virgílio Loureiro↑, Juan Cacho§, and Vicente Ferreira*§ 【题名】:Analytical and Sensorial Characterization of the Aroma of Wines Produced with Sour Rotten Grapes Using GC-O and GC-MS: Identification of Key Aroma Compounds 【期刊】:J. Agric. Food Chem., 2011 【年、卷、期、起止页码】:59 (6), pp 2543-2553 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf104141f?prevSearch=%255BTitle%253A%2Bgc%252Fo%255D&searchHistoryKey=