【序号】:1 【作者】: 【题名】:Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/acs.jafc.7b00636 【序号】:2 【作者】: 【题名】:Key Aroma Compounds in Lippia dulcis (Dushi Button) 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/acs.jafc.6b04677 【序号】:3 【作者】: 【题名】:Generation of Desired Aroma-Active as Well as Undesired Toxicologically Relevant Compounds during Deep-Frying of Potatoes with Different Edible Vegetable Fats and Oils 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/acs.jafc.6b04749 【序号】:4 【作者】: 【题名】:Influence of the Production Process on the Key Aroma Compounds of Rum: From Molasses to the Spirit 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/acs.jafc.6b04046