【序号】:1 【作者】: 【题名】:Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce 【DOI】:10.1016/J.FOODCHEM.2021.130334 【年、卷、期、起止页码】: 【全文链接】:
【序号】:2 【作者】: 【题名】:Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach 【DOI】:10.1016/J.FOODCHEM.2021.130615 【年、卷、期、起止页码】: 【全文链接】: