【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】：
【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
应助达人
【七月征文】不一YOUNG实验“猿”
报名开启：ICS2024第十三届光谱网络会议！
巡检超百家 丹纳赫集团参与第四届客户关怀季
推荐收藏！盘点中药材及饮片检测解决方案
