主题：【已应助】求助文献5篇

【序号】：1
【作者】：Monika Christlbauer and Peter Schieberle*
【题名】：Evaluation of the Key Aroma Compounds in Beef and Pork Vegetable Gravies a la Chef by

Stable Isotope Dilution Assays and Aroma Recombination Experiments
【期刊】：J. Agric. Food Chem., 2011
【年、卷、期、起止页码】： 59 (24), pp 13122-13130
【全文链接】：http://pubs.acs.org/doi/abs/10.1021/jf203340a?prevSearch=%255BTitle%253A%2Bbeef

%2Bpork%255D&searchHistoryKey=

【序号】：2
【作者】：Monika Christlbauer and Peter Schieberle*
【题名】：Characterization of the Key Aroma Compounds in Beef and Pork Vegetable Gravies á la

Chef by Application of the Aroma Extract Dilution Analysis
【期刊】：J. Agric. Food Chem., 2009
【年、卷、期、起止页码】：57 (19), pp 9114-9122
【全文链接】：http://pubs.acs.org/doi/abs/10.1021/jf9023189?prevSearch=%255BTitle%253A%2Bbeef

%2Bpork%255D&searchHistoryKey=

【序号】：3
【作者】：Xiaofen Du↑, Anne Plotto*‡, Mei Song↑, James Olmstead§, and Russell Rouseff↑
【题名】：Volatile Composition of Four Southern Highbush Blueberry Cultivars and Effect of Growing Location and Harvest Date
【期刊】：J. Agric. Food Chem., 2011
【年、卷、期、起止页码】： 59 (15), pp 8347-8357
【全文链接】：http://pubs.acs.org/doi/abs/10.1021/jf201184m?prevSearch=%255BTitle%253A%2Bblueberry%2Bvolatile%255D&searchHistoryKey=

【序号】：4
【作者】：Montserrat Riu-Aumatell, Elvira López-Tamames, and Susana Buxaderas*
【题名】：Assessment of the Volatile Composition of Juices of Apricot, Peach, and Pear According to Two Pectolytic Treatments
【期刊】：J. Agric. Food Chem., 2005
【年、卷、期、起止页码】： 53 (20), pp 7837-7843
【全文链接】：http://pubs.acs.org/doi/abs/10.1021/jf051397z?prevSearch=%255BTitle%253A%2Bpear%2Bvolatile%255D&searchHistoryKey=

【序号】：5
【作者】：Ji Luan Chen,↑‡ Ji Hong Wu,‡ Qiang Wang,↑ Hui Deng,↑ and Xiao Song Hu*‡
【题名】：Changes in the Volatile Compounds and Chemical and Physical Properties of Kuerle Fragrant Pear (Pyrus serotina Reld) during Storage
【期刊】：J. Agric. Food Chem., 2006
【年、卷、期、起止页码】：54 (23), pp 8842-8847
【全文链接】：http://pubs.acs.org/doi/abs/10.1021/jf061089g?prevSearch=%255BTitle%253A%2Bpear%2Bvolatile%255D&searchHistoryKey=