【序号】：1 【作者】： 【题名】：Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments 【DOI】：10.1016/J.FOODCHEM.2021.130604 【年、卷、期、起止页码】： 【全文链接】：
【序号】：2 【作者】： 【题名】：Aromatic characterization of traditional Chinese wine Msalais by partial least-square regression analysis based on sensory quantitative descriptive and odor active values, aroma extract dilution analysis, and aroma recombination and omission tests 【DOI】：10.1016/J.FOODCHEM.2021.129781 【年、卷、期、起止页码】： 【全文链接】：
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