【序号】：1 【作者】： 【题名】：Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies. 【期刊】： 【年、卷、期、起止页码】： 【全文链接】：https://www.ncbi.nlm.nih.gov/pubmed/11559129 【序号】：2 【作者】： 【题名】：Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments. 【期刊】： 【年、卷、期、起止页码】： 【全文链接】：https://www.ncbi.nlm.nih.gov/pubmed/11368609 【序号】：3 【作者】： 【题名】：Development of stable isotope dilution assays for the quantitation of the food odorants hydrogen sulphide, methanethiol, ethanethiol, and propane-1-thiol and application to durian (Durio zibethinus L.) pulp 【期刊】： 【年、卷、期、起止页码】： 【全文链接】：https://link.springer.com/article/10.1007/s00217-016-2723-z 【序号】：4 【作者】： 【题名】：Characterisation of the key aroma compounds in commercial native cold-pressed rapeseed oil by means of the Sensomics approach 【期刊】： 【年、卷、期、起止页码】： 【全文链接】：https://link.springer.com/article/10.1007/s00217-016-2657-5
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