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内部出版物
SpringerLink电子期刊(33)
Elsevier电子期刊(24)
ACS电子期刊(7)
在“
ACS电子期刊
”中,
命中:
7
条,耗时:小于0.01 秒
在所有数据库中总计命中:
64
条
1.
Evaluation of the Active Odorants in Amontillado Sherry Wines during the Aging Process
作者:
Lourdes Moyano
;
Luis Zea
;
Jose A. Moreno
;
Manuel Medina
刊名:Journal of Agricultural and Food Chemistry
出版年:2010
2.
Unsaturated Hydrocarbons with Fruity and
Floral
Odors
作者:
Cecilia Anselmi
;
Marisanna Centini
;
Paola Fedeli
;
Maria Laura Paoli
;
Alessandro Sega
;
Carla Scesa
;
and Paolo Pelosi
刊名:Journal of Agricultural and Food Chemistry
出版年:2000
3.
Characterization of Odor-Active Compounds in Californian Chardonnay Wines Using GC-Olfactometry and GC-Mass Spectrometry
作者:
Seung-Joo Lee and Ann C. Noble
刊名:Journal of Agricultural and Food Chemistry
出版年:2003
4.
Chemical and Sensorial Aroma Characterization of Freshly Distilled Calvados. 2. Identification of Volatile Compounds and Key Odorants
作者:
Jé
;
rô
;
me Ledauphin
;
Hugues Guichard
;
Jean-Franç
;
ois Saint-Clair
;
Bernard Picoche
;
and Daniel Barillier
刊名:Journal of Agricultural and Food Chemistry
出版年:2003
5.
Olfactory and Quantitative Analysis of Aroma Compounds in Elder Flower (Sambucus nigra L.) Drink Processed from Five Cultivars
作者:
Ulla J
//pubs.acs.org/images/gifchars/oslash.gif" border="0">rgensen
;
Merete Hansen
;
Lars P. Christensen
;
Karina Jensen
;
and Karl Kaack
刊名:Journal of Agricultural and Food Chemistry
出版年:2000
6.
Release of Volatile Odor Compounds from Full-Fat and Reduced-Fat Frankfurters
作者:
Fabienne F. V. Chevance and Linda J. Farmer
刊名:Journal of Agricultural and Food Chemistry
出版年:1999
7.
Aroma-Active Compounds in Kimchi during Fermentation
作者:
Y. J. Cha
;
H. Kim
;
and K. R. Cadwallader
刊名:Journal of Agricultural and Food Chemistry
出版年:1998
1
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