主题：【已应助】求助文献4篇

【序号】：1
【作者】：
【题名】：Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution
【期刊】：
【年、卷、期、起止页码】：
【全文链接】：https://www.ncbi.nlm.nih.gov/pubmed/24099139
【序号】：2
【作者】：
【题名】：Characterization of Aroma Compounds in Chinese Bayberry (Myrica rubra Sieb. et Zucc.) by Gas Chromatography Mass Spectrometry (GC-MS) and Olfactometry (GC-O)
【期刊】：
【年、卷、期、起止页码】：
【全文链接】：http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2012.02747.x/abstract;jsessionid=16FA8735E644111A13E6111E70BB2DF2.f02t02
【序号】：3
【作者】：
【题名】：Characterisation of the key aroma compounds in the peel oil of Pontianak oranges (Citrus nobilis Lour. var. microcarpa Hassk.) by aroma reconstitution experiments
【期刊】：
【年、卷、期、起止页码】：
【全文链接】：http://link.springer.com/article/10.1007%2Fs00217-009-1058-4
【序号】：4
【作者】：
【题名】：ODOR-ACTIVE CONSTITUENTS IN FRESH PINEAPPLE (ANANAS COMOSUS  MERR.) BY QUANTITATIVE AND SENSORY EVALUATION.
【期刊】：
【年、卷、期、起止页码】：
【全文链接】：https://www.ncbi.nlm.nih.gov/pubmed/16041138