【序号】：1 【作者】：Maria Metafa, Anastasios Economou 【题名】：Comparison of solid-phase extraction sorbents for the fractionation and determination of important free and glycosidically-bound varietal aroma compounds in wines by gas chromatography-mass spectrometry 【期刊】： Central European Journal of Chemistry 【年、卷、期、起止页码】：February 2013, Volume 11, Issue 2, pp 228-247 First online: 28 November 2012 【全文链接】： 【序号】：2 【作者】：Wang, D. ,., Yoshimura, T. ,., Kubota, K. ,., & Kobayashi, A. ,. 【题名】：Analysis of glycosidically bound aroma precursors in tea leaves. 1. qualitative and quantitative analyses of glycosides with aglycons as aroma compounds. 【期刊】：Journal of Agricultural & Food Chemistry, 【年、卷、期、起止页码】：(2000). 48(11), 5411-5418. 【全文链接】： 【序号】：3 【作者】：Ping, W., Kuo, M. C., Hartman, T. G., Rosen, R. T., & Chi, T. H. 【题名】：Free and glycosidically bound aroma compounds in pineapple (ananas comosus l. merr.). 【期刊】： Journal of Agricultural & Food Chemistry, 【年、卷、期、起止页码】：(1991).39(1), 170-172. 【全文链接】： 【序号】：4 【作者】：Straubinger, M., Bau, B., Eckstein, S., & Fink, M. 【题名】：Identification of novel glycosidic aroma precursors in saffron (crocus sativus l.). 【期刊】： Journal of Agricultural & Food Chemistry, 【年、卷、期、起止页码】：(1998). 46(8), 3238-3243. 【全文链接】： 【序号】：5 【作者】：Ugliano, M., & Moio, L. 【题名】：The influence of malolactic fermentation and oenococcus oeni strain on glycosidic aroma precursors and related volatile compounds of red wine. 【期刊】： Journal of the Science of Food & Agriculture, 【年、卷、期、起止页码】： (2006). 86(14), 2468-2476. 【全文链接】：
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