求助英文文献,谢谢各位! 1, Enhancement of aromatic quality of Muscat wine by the use of immobilized β-glucosidase.Yannick Gueguen, Patrick Chemardin, Stephane Pien, Alain Arnaud* and Pierre Galzy.Journal of Biotechnology,Volume 55, Issue 3, 4 July 1997, Pages 151-156. 2,Flavor enhancement as a tool for increasing pleasantness and intake of a snack product among the elderly.Appetite, Volume 41, Issue 1, August 2003, Pages 87-96. S. Koskinen, N. Kälviäinen, H. Tuorila. 3,Flavour enhancement through the enzymatic hydrolysis of glycosidic aroma precursors in juices and wine beverages : a review POGORZELSKI Eugeniusz ; WILKOWSKA Agnieszka .Flavour and fragrance journal,2007, vol. 22, no4, pp. 251-254.
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