검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Sulfur volatiles of microbial origin are key contributors to human-sensed truffle aroma Splivallo R, Ebeler SE Applied Microbiology and Biotechnology, 99(6), 2583, 2015 |
| 2 |
Evaluation of aroma active compounds in Tuber fruiting bodies by gas chromatography-olfactometry in combination with aroma reconstitution and omission test Liu RS, Li DC, Li HM, Tang YJ Applied Microbiology and Biotechnology, 94(2), 353, 2012 |
| 3 |
Characteristics of aroma-active compounds in the pectin-elicited suspension culture of Zanthoxylum piperitum (prickly ash) Kim TH, Kim TH, Shin JH, Yu EJ, Kim YS, Lee HJ Biotechnology Letters, 24(7), 551, 2002 |