【序号】：1 【作者】： 【题名】：Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value 【期刊】： 【年、卷、期、起止页码】： 【全文链接】：https://pubs.acs.org/doi/10.1021/acs.jafc.7b04839 【序号】：2 【作者】： 【题名】：Characterization of the Key Aroma Compounds in White Alba Truffle (Tuber magnatum pico) and Burgundy Truffle (Tuber uncinatum) by Means of the Sensomics Approach 【期刊】： 【年、卷、期、起止页码】： 【全文链接】：https://pubs.acs.org/doi/10.1021/acs.jafc.7b04073 【序号】：3 【作者】： 【题名】：Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by gc-Olfactometry 【期刊】： 【年、卷、期、起止页码】： 【全文链接】：https://pubs.acs.org/doi/10.1021/acs.jafc.7b00559 【序号】：4 【作者】： 【题名】：Aroma Constituents in Shanxi Aged Vinegar before and after Aging 【年、卷、期、起止页码】： 【全文链接】：https://pubs.acs.org/doi/10.1021/acs.jafc.6b03019
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