【序号】：1 【作者】： 【题名】：Quanti?cation of potent odorants in Camembert cheese and calculation of their odour activity values 【期刊】： 【年、卷、期、起止页码】： 【全文链接】：https://www.researchgate.net/publication/261857081_Quantification_of_potent_odorants_in_Camembert_cheese_and_calculation_of_their_odour_activity_values 【序号】：2 【作者】： 【题名】：Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof. 【期刊】： 【年、卷、期、起止页码】： 【全文链接】：https://www.ncbi.nlm.nih.gov/pubmed/18939847 【序号】：3 【作者】： 【题名】：Quantitative and sensory aspects of flavour of tomato and other vegetables and fruits 【期刊】： 【年、卷、期、起止页码】： 【全文链接】：https://www.researchgate.net/publication/284668707_Quantitative_and_sensory_aspects_of_flavour_of_tomato_and_other_vegetables_and_fruits_In_Acree_TE_Teranishi_R_eds_Flavor_Science_Sensible_Principles_and_Techniques_ACS_Professional_Reference_Book 【序号】：4 【作者】： 【题名】：Intensive neutral odourants of linden honey. Differences from honeys of botanical origin 【期刊】： 【年、卷、期、起止页码】： 【全文链接】：https://www.researchgate.net/publication/226038303_Intensive_neutral_odorants_of_linden_honey_Differences_from_honeys_of_other_botanical_origin
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