回复yzhlai发表于：2020/8/27 15:00:03悬赏金额：
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【序号】： 1
【作者】： F. Bianchi, M. Careri, A. Mangia, M. Mattarozzi, M. Musci, I. Concina, E. Gobbi.
【题名】： Characterisation of the volatile profile of orange juice contaminated with Alicyclobacillus acidoterrestris
【期刊】： Food Chemistry
【年、卷、期、起止页码】： 2010, 123(3): 653-658
【全文链接】：http://www.sciencedirect.com/science/article/pii/S0308814610005832
【序号】： 2
【作者】： Gregory C. Slack, Nicholas H. Snow, Dawen Kou
【题名】： Extraction of Volatile Organic Compounds from Solids and Liquids
【期刊】： Sample Preparation Techniques in Analytical Chemistry,
【年、卷、期、起止页码】： 2003, 162: 183–225.
【全文链接】：http://onlinelibrary.wiley.com/doi/10.1002/0471457817.ch4/summary
(Tabebuia impetiginosa Martius ex DC). Flavour and Fragrance Journal, 2004, 19(4): 287–292.
【序号】： 3
【作者】： Byeoung-Soo Park, Kwang-Geun Lee and Gary R. Takeoka.
【题名】： Comparison of three sample preparation methods on the recovery of volatiles from taheebo (Tabebuia impetiginosa Martius ex DC).
【期刊】： Flavour and Fragrance Journal
【年、卷、期、起止页码】： 2004, 19(4): 287–292
【全文链接】：http://onlinelibrary.wiley.com/doi/10.1002/ffj.1345/abstract
【序号】： 4
【作者】： B. Nordvi, Ø. Langsrud, B. Egelandsdal, E. Slinde, G. Vogt, M. Gutierrez and E. Olsen.
【题名】： Characterization of Volatile Compounds in a Fermented and Dried Fish Product during Cold Storage.
【期刊】： Journal of Food Science
【年、卷、期、起止页码】： 2007,72 (6): S373–S380.
【全文链接】：http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2007.00421.x/abstract
【序号】： 5
【作者】： M. Fabre, V. Aubry, and E. Guichard.
【题名】： Comparison of Different Methods: Static and Dynamic Headspace and Solid-Phase Microextraction for the Measurement of Interactions between Milk Proteins and Flavor Compounds with an Application to Emulsions.
【期刊】： J. Agric. Food Chem
【年、卷、期、起止页码】： 2002, 50 (6): 1497–1501
【全文链接】：
http://pubs.acs.org/doi/abs/10.1021/jf010706s?prevSearch=%255BAbstract%253A%2Bdynamic%2Bheadspace%2B%2Bgas%2Bchromatography%255D&searchHistoryKey=
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