共 50 条
- [31] Aroma-active compounds in salt-fermented anchovy. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1996, 212 : 36 - AGFD
- [32] Microorganisms and volatile aroma-active compounds in "nite" and "vojky" cheeses JOURNAL OF FOOD AND NUTRITION RESEARCH, 2019, 58 (02): : 187 - 200
- [33] Reducing the Influence of the Thermally Induced Reactions on the Determination of Aroma-Active Compounds in Soy Sauce Using SDE and GC-MS/O Food Analytical Methods, 2017, 10 : 931 - 942
- [34] Aroma-Active Compounds of Korean Mugwort (Artemisia princeps orientalis) JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY, 2014, 57 (03): : 323 - 329
- [35] Analysis of Volatile Components and Key Aroma-Active Compounds of Anjibaicha Shipin Kexue/Food Science, 2022, 43 (20): : 261 - 268
- [36] Aroma-active compounds of some tropical bio-sources ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2005, 230 : U13 - U14