【序号】:1 【作者】: 【题名】:Characterisation of key odorants causing honey aroma in Feng-flavour Baijiu during the 17-year ageing process by multivariate analysis combined with foodomics 【DOI】:10.1016/j.foodchem.2021.131764 【年、卷、期、起止页码】: 【全文链接】:
【序号】:2 【作者】: 【题名】:Characterization of volatiles in Allium tenuissimum L. flower by headspace-gas chromatography-olfactometry-mass spectrometry, odor activity values, and the omission and recombination experiments 【DOI】:10.1016/J.LWT.2021.112144
【年、卷、期、起止页码】: 【全文链接】: 【序号】:3 【作者】: 【题名】:Comparative Analysis of Aroma Compounds in French Fries and Palm Oil at Three Crucial Stages by gc/MS-Olfactometry, Odor Activity Values, and Aroma Recombination 【DOI】:10.1002/jsfa.11620 【年、卷、期、起止页码】: 【全文链接】:
【序号】:4 【作者】: 【题名】:Characterization of the key aroma compounds in pork broth by sensory-directed flavor analysis 【DOI】:10.1111/1750-3841.15937 【年、卷、期、起止页码】: 【全文链接】: