【序号】:1 【作者】: 【题名】:Evaluation of Smoky Taste in Cocoa Powder. 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:https://www.ncbi.nlm.nih.gov/pubmed/10554288 【序号】:2 【作者】: 【题名】:Character Impact Odorants of High-Heat Skim Milk Powder Isolated by Simultaneous Distillation?Extraction 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf072776q 【序号】:3 【作者】: 【题名】:Analysis and Sensory Evaluation of Jostaberry (Ribes x nidigrolaria Bauer) Volatiles 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf403065e 【序号】:4 【作者】: 【题名】:Investigation of the Aroma-Active Compounds Formed in the Maillard Reaction between Glutathione and Reducing Sugars 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf9043327