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  • 【序号】:1
    【作者】:
    【题名】:Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS).
    【期刊】:
    【年、卷、期、起止页码】:

    【全文链接】:https://schlr.cnki.net/Detail/index/SJPDLAST/SJPDAC2F4E807C45F4DA6B029B84F9320DA2

    【序号】:2
    【作者】:
    【题名】:Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission
    【期刊】:
    【年、卷、期、起止页码】:
    【全文链接】:https://schlr.cnki.net/Detail/index/SJESLAST/SJESC64269C29EF51E1616757714059CAC1F


    【序号】:3
    【作者】:
    【题名】:Key Odorant Differences in Fragrant Brassica napus and Brassica juncea Oils Revealed by Gas Chromatography-Olfactometry, Odor Activity Values, and Aroma Recombination.
    【期刊】:
    【年、卷、期、起止页码】:
    【全文链接】:https://schlr.cnki.net/Detail/index/SJPDLAST/SJPD91C14E492E8974920AECA149BCD4B951
  • }
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    第1楼2021/01/21

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