【序号】:1 【作者】: 【题名】:Characterization of the Key Aroma Compounds in Apricots (Prunus armeniaca) by Application of the Molecular Sensory Science Concept 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf0705015 【序号】:2 【作者】: 【题名】:Changes in the Odorants of Boiled Salmon and Cod As Affected by the Storage of the Raw Material 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf9507203 【序号】:3 【作者】: 【题名】:Quantitation of Important Roast‐Smelling Odorants in Popcorn by Stable Isotope Dilution Assays and Model Studies on Flavor Formation during Popping 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf00057a024 【序号】:4 【作者】: 【题名】:Key Odorants of Lazur, a Polish Mold-Ripened Cheese 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/acs.jafc.6b04911