【序号】:1 【作者】: 【题名】:Deterioration of soya-bean oil: Quantification of primary flavour compounds using a stable isotope dilution assay 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:http://agris.fao.org/agris-search/search.do?recordID=US201301737308 【序号】:2 【作者】: 【题名】:Identification of key odorants in raw French beans and changes during cooking 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:https://www.researchgate.net/publication/225544793_Identification_of_key_odorants_in_raw_French_beans_and_changes_during_cooking 【序号】:3 【作者】: 【题名】:Quantitative Studies on the Formation of Key Odorants in Thermally Treated Yeast Extracts Using Stable Isotope Dilution Assays 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf980511t 【序号】:4 【作者】: 【题名】:Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure. 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:https://www.ncbi.nlm.nih.gov/pubmed/10552883