【序号】:1 【作者】: 【题名】:Characterization of the Key Aroma Compounds in Raw Licorice (Glycyrrhiza glabra L.) by Means of Molecular Sensory Science. 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:https://www.ncbi.nlm.nih.gov/pubmed/27728970 【序号】:2 【作者】: 【题名】:Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science. 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:https://www.ncbi.nlm.nih.gov/pubmed/27992218 【序号】:3 【作者】: 【题名】:Determination of the aroma impact compounds in heated sweet cream butter 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:http://onlinelibrary.wiley.com/doi/10.1002/ffj.1228/abstract 【序号】:4 【作者】: 【题名】: Characterization of the key odorants in pan‐fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:https://www.ncbi.nlm.nih.gov/pubmed/23581517