回复trueyeoman发表于:2016/1/4 9:26:43悬赏金额:
10积分 状态:
已解决
【序号】:1
【作者】: Pogorzelski, E., & Wilkowska, A.
【题名】:Flavour enhancement through the enzymatic hydrolysis of glycosidic aroma precursors in juices and wine beverages: a review
【期刊】:Flavour & Fragrance Journal,
【年、卷、期、起止页码】: (2007). 22(4), 251-254.
【全文链接】:
【序号】:2
【作者】: Zhong-Fu, Wang, H. Yuan, and H. Lin-Juan.
【题名】:An alternative method for the rapid synthesis of partially O-methylated alditol acetate standards for GC-MS analysis of carbohydrates
【期刊】:Carbohydrate Research
【年、卷、期、起止页码】:342.14(2007):2149-2151
【全文链接】:
1111111111111111111111111111