共 50 条
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Analysis of Key Flavor Compounds in Dairy Fat Products Using Relative Odor Activity Value and Olfactometry
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Shipin Kexue/Food Science,
2023, 44 (05)
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Analysis of Volatile Composition and Key Aroma Compounds of Green Teas with Fresh Scent Flavor
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Shipin Kexue/Food Science,
2019, 40 (22)
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Analysis of Volatile Composition and Key Aroma Compounds in Toddalia asiatica Lam. Honey
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Shipin Kexue/Food Science,
2024, 45 (11)
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Chemical composition, odor characterization and risk value analysis of odor compounds from fiberboards
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Huagong Jinzhan/Chemical Industry and Engineering Progress,
2024, 43
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Analysis of Aroma Characteristics of Fermented Lingyun Baihao Tea Based on Odor Activity Value
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Shipin Kexue/Food Science,
2023, 44 (14)
:336-343