【序号】:1 【作者】: 【题名】: Assessment of the aroma impact of major odor‐active thiols in pan‐roasted white sesame seeds by calculation of odor activity values 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:https://www.ncbi.nlm.nih.gov/pubmed/21815692 【序号】:2 【作者】: 【题名】:Identification and quantification of novel thiols in roasted white sesame seeds 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:https://www.ncbi.nlm.nih.gov/pubmed/20491509 【序号】:3 【作者】: 【题名】:Quantitation of key peanut aroma compounds in raw peanuts and pan‐roasted peanut meal. Aroma reconstitution and comparison with commercial peanut products 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:https://www.ncbi.nlm.nih.gov/pubmed/20866052 【序号】:4 【作者】: 【题名】:Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis sonn.) fruit. 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:https://www.ncbi.nlm.nih.gov/pubmed/10563950