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	1.	Comparison of aroma-active compounds and sensory characteristics of durian (Durio zibethinus L.) wines using strains of Saccharomyces cerevisiae with odor activity values and partial least-squares regression. [electronic resource] by Zhu, JianCai Chen, Feng Wang, LingYing Niu, YunWei Shu, Chang Chen, HeXing Xiao, ZuoBing Producer: 20151105 In: Journal of agricultural and food chemistry vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV). [electronic resource] by Zhu, JianCai Chen, Feng Wang, LingYing Niu, YunWei Chen, HeXing Wang, HongLin Xiao, ZuoBing Producer: 20170417 In: Journal of agricultural and food chemistry vol. 64 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS. [electronic resource] by Zhu, JianCai Chen, Feng Wang, LingYing Niu, YunWei Yu, Dan Shu, Chang Chen, HeXing Wang, HongLin Xiao, ZuoBing Producer: 20160218 In: Journal of agricultural and food chemistry vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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