共 50 条
- [42] VOLATILE FLAVOR COMPOUNDS IN HEATED BLACKBERRY JUICES ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1987, 185 (04): : 299 - 306
- [43] Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor MOLECULES, 2013, 18 (05): : 4887 - 4905
- [45] Headspace and Solid-Phase Microextraction Methods for the Identification of Volatile Flavor Compounds in Citrus Fruits INSTRUMENTAL METHODS FOR THE ANALYSIS AND IDENTIFICATION OF BIOACTIVE MOLECULES, 2014, 1185 : 243 - 256
- [46] IDENTIFICATION OF THE MOST INTENSE VOLATILE FLAVOR COMPOUNDS FORMED DURING AUTOXIDATION OF LINOLEIC-ACID ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1987, 184 (04): : 277 - 282
- [49] IDENTIFICATION OF HIGHLY AROMATIC VOLATILE FLAVOR COMPOUNDS FROM CHERRIES (PRUNUS-CERASUS L) ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1986, 182 (05): : 407 - 412