【序号】：1 【作者】： 【题名】：Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds 【期刊】： 【年、卷、期、起止页码】： 【全文链接】：https://www.ncbi.nlm.nih.gov/pubmed/21744781 【序号】：2 【作者】： 【题名】：Characterization of the key aroma compounds in American bourbon whisky by quantitative measurements, aroma recombination, and omission studies. 【期刊】： 【年、卷、期、起止页码】： 【全文链接】：https://www.ncbi.nlm.nih.gov/pubmed/18582086 【序号】：3 【作者】： 【题名】：Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions 【期刊】： 【年、卷、期、起止页码】： 【全文链接】：https://www.researchgate.net/publication/225447154_Re-investigation_on_odour_thresholds_of_key_food_aroma_compounds_and_development_of_an_aroma_language_based_on_odour_qualities_of_defined_aqueous_odorant_solutions 【序号】：4 【作者】： 【题名】：Deterioration of soya-bean oil: Quantification of primary flavour compounds using a stable isotope dilution assay 【期刊】： 【年、卷、期、起止页码】： 【全文链接】：https://www.researchgate.net/publication/235766939_Deterioration_of_soya-bean_oil_Quantification_of_primary_flavour_compounds_using_a_stable_isotope_dilution_assay
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