【序号】：1
【作者】： Das, A., & Parida, S. K.
【题名】：Advances in biotechnological applications in three important food legumes.
【期刊】：Plant Biotechnology Reports
【年、卷、期、起止页码】：(2014). , 8(2), 83-99.
【全文链接】：
【序号】：2
【作者】：Somoza, V., Molyneux, R. J., Chen, Z. Y., Tomás-Barberán, F., & Hofmann, T.
【题名】：Guidelines for research on bioactive constituents - a journal of agricultural and food chemistry perspective.
【期刊】：Journal of Agricultural & Food Chemistry.
【年、卷、期、起止页码】：(2015).
【全文链接】：
【序号】：3
【作者】：Yu-Ru Su, Yi-Chin Tsai, Chun-Hua Hsu, An-Chong Chao, Cheng-Wei Lin, Min-Lang Tsai, and Fwu-Long Mi
【题名】：Effect of Grape Seed Proanthocyanidin-Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions
【期刊】：Journal of Agricultural and Food Chemistry
【年、卷、期、起止页码】：pp 10200-10208, November 17, 2015
【全文链接】：
【序号】：4
【作者】：I.L. FRANCIS* andJ.L. NEWTON↑
【题名】：Determining wine aroma from compositional data
【期刊】：Australian Journal of Grape and Wine Research
【年、卷、期、起止页码】：Volume 11, Issue 2, pages 114-126, July 2005
【全文链接】：
【序号】：5
【作者】：IS Pretorius，MG Lambrechts
【题名】：Yeast and its importance to wine aroma: a review
【期刊】：South African Journal for Enology & Viticultur...,
【年、卷、期、起止页码】：2000, 21:97-129
【全文链接】：