【序号】:1 【作者】: 【题名】:Identification and characterization of the aroma-impact components of Thai fish sauce. 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:https://www.ncbi.nlm.nih.gov/pubmed/25730550 【序号】:2 【作者】: 【题名】:Identification of character-impact odorants in a cola-flavored carbonated beverage by quantitative analysis and omission studies of aroma reconstitution models. 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:https://www.ncbi.nlm.nih.gov/pubmed/25529113 【序号】:3 【作者】: 【题名】:Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:https://www.ncbi.nlm.nih.gov/pubmed/19358532 【序号】:4 【作者】: 【题名】:Changes in key aroma compounds of Criollo cocoa beans during roasting. 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:https://www.ncbi.nlm.nih.gov/pubmed/18925740