主题：【悬赏帖】求助文献4篇

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Character impact odorants of boiled chicken: changes during refrigerated storage and reheating
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【全文链接】：https://link.springer.com/article/10.1007/s002170050157
【序号】：2
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【题名】：Identification of the character impact flavour compounds of Swiss cheese by sensory studies of models
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【全文链接】：https://link.springer.com/article/10.1007/BF01229680
【序号】：3
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【题名】：Evaluation of potent odorants in parsley leaves  by aroma extract dilution analysis
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【全文链接】：https://www.researchgate.net/publication/235764385_Evaluation_of_potent_odorants_in_parsley_leaves_Petroselinum_crispum_Mill_Nym_ssp_crispum_by_aroma_extract_dilution_analysis
【序号】：4
【作者】：
【题名】：Key odorants of parsley leaves (Petroselinum crispum  Nym. ssp. crispum) by Odour-activity values
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【全文链接】：https://www.researchgate.net/publication/264701900_Key_odorants_of_parsley_leaves_Petroselinum_crispum_Mill_Nym_ssp_crispum_by_Odour-activity_values