【序号】:1 【作者】: 【题名】: Characterization of aroma compounds in fresh and processed mandarin oranges. In: Freshness and Shelf Life of Foods 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/bk-2003-0836.ch012 【序号】:2 【作者】: 【题名】:Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:https://www.ncbi.nlm.nih.gov/pubmed/16448203 【序号】:3 【作者】: 【题名】:Evaluation of key aroma compounds in hand‐squeezed grapefruit juice (Citrusparadisi Macfayden) by quantitation and flavor reconstitution experiments 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:https://www.ncbi.nlm.nih.gov/pubmed/11312864 【序号】:4 【作者】: 【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】: 【年、卷、期、起止页码】: 【全文链接】:https://www.ncbi.nlm.nih.gov/pubmed/22077665