.
[]. Ron G. Buttery, et al. Characterization of some volatile potato components.
[2]. Florian E Kiene, et al. Orientation to determine quality attributes of flavoring excipients containing volatile molecules. J Pharm Biomed Anal. 25 Jun ::2-6.
[]. JianCai Zhu, et al. Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS. J Agric Food Chem. 25 Sep 2;6():799-5.
H226-H2
P2-P2-P2-P2-P22-P2-P26-P27-P28-P-P7+P78-P5
GHS2,GHS7
99