7.7
[]. Brian D Fitz, et al. Evaluation of injection methods for fast, high peak capacity separations with low thermal mass gas chromatography. J Chromatogr A. 25 May :392:82-9.
[2]. Enbo Xu, et al. Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice. J Food Sci. 25 Jul;8(7):C47-89.
[3]. J A Dunn, et al. Assessment of monitoring methods for early detection of three species of storage mite in bulk oilseed rape. Exp Appl Acarol. 25;37(-2):3-4.
[4]. Janina Kühn, et al. Binding of flavor compounds and whey protein isolate as affected by heat and high pressure treatments. J Agric Food Chem. 28 Nov 2;5(2):28-24.
[5]. 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;3(34):7499-5.
H35-H39-H42
P24-P273-P28-P32+P352-P32+P34-P5
GHS7