【序号】:1 【作者】: 【题名】:Sensory Study on the Character Impact Odorants of Roasted Arabica Coffee 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:https://pubs.acs.org/doi/10.1021/jf980759i 【序号】:2 【作者】: 【题名】:Quantification of 2-Methyl-3-furanthiol, 2-Furfurylthiol, 3-Mercapto-2-pentanone, and 2-Mercapto-3-pentanone in Heated Meat 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:https://pubs.acs.org/doi/10.1021/jf970892v 【序号】:3 【作者】: 【题名】:Identification of the Character Impact Odorants of Stewed Beef Juice by Instrumental Analyses and Sensory Studies 【期刊】: 【年、卷、期、起止页码】: 【全文链接】:https://pubs.acs.org/doi/10.1021/jf00048a039 【序号】:4 【作者】: 【题名】:Potent Odorants of Raw Arabica Coffee. Their Changes during Roasting 【年、卷、期、起止页码】: 【全文链接】:https://pubs.acs.org/doi/10.1021/jf990609n