【序号】:1 【作者】:G. ZehentbauerW. Grosch 【题名】:Apparatus for quantitative headspace analysis of the characteristic odorants of baguettes 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:http://link.springer.com/article/10.1007/s002170050162 【序号】:2 【作者】:W. Grosch and F. Mayer 【题名】:Release of Odorants from Roasted Coffee 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/bk-2000-0763.ch035 【序号】:3 【作者】: 【题名】:Evaluation of the key odorants of foods by dilution experiments, aroma models and omission 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:https://www.ncbi.nlm.nih.gov/pubmed/11418500 【序号】:4 【作者】: 【题名】:Characterization of the Most Odor-Active Volatiles in Fresh, Hand-Squeezed Juice of Grapefruit (Citrus paradisi Macfayden) 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf990071l