主题：【悬赏帖】求助文献4篇

【序号】：1
【作者】：
【题名】：Evaluation of Process Parameters Governing the Aroma Generation in Three Hazelnut Cultivars (Corylus avellana L.) by Correlating Quantitative Key Odorant Profiling with Sensory Evaluation
【期刊】：
【年、卷、期、起止页码】：
【全文链接】：http://pubs.acs.org/doi/abs/10.1021/jf4008086
【序号】：2
【作者】：
【题名】：Characterization of the Key Odorants in Raw Italian Hazelnuts (Corylus avellana L. var. Tonda Romana) and Roasted Hazelnut Paste by Means of Molecular Sensory Science
【期刊】：
【年、卷、期、起止页码】：
【全文链接】：http://pubs.acs.org/doi/abs/10.1021/jf300908d
【序号】：3
【作者】：
【题名】：Characterization of Protein Hydrolysis and Odor-Active Compounds of Fish Sauce Inoculated with Virgibacillus sp. SK37 under Reduced Salt Content
【期刊】：
【年、卷、期、起止页码】：
【全文链接】：http://pubs.acs.org/doi/abs/10.1021/jf4014923
【序号】：4
【作者】：
【题名】：Characterization of the Key Aroma Compounds in Rape Honey by Means of the Molecular Sensory Science Concept
【期刊】：
【年、卷、期、起止页码】：
【全文链接】：
http://pubs.acs.org/doi/abs/10.1021/jf3004477