回复yzhlai发表于:2020/8/27 15:00:03悬赏金额:
9积分 状态:
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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=
谢谢!