MARKAIDA U,GILLY W F.Cephalopods of Pacific Latin America[J].Fisheries Research,2016,173(2):113.
陈意.鱿鱼的营养及食用价值[J].食品与药品,2006,8(6):75.
王玉明,任兵兴,马琴,等.摄食鱿鱼对小鼠脂质代谢的影响[J].中国海洋大学学报(自然科学版),2009,39(3):409.
王玉明,杜磊,任兵兴,等.摄食鱿鱼对人体血脂的影响[J].食品科学,2011,32(7):286.
王术娥.罗非鱼营养、挥发性成分及质构特性研究[D].武汉:华中农业大学,2010.
曾祯,陈琳.顶空固相微萃取气质联用分析伊犁翠雀花中挥发性成分[J].广州化学,2017,42(6):37.
王海蓝.鸡味手指饼干的研制[J].江苏农业科学,2014,42(6):245.
乔立文,杨新宇,杨严俊.热处理对于鸡蛋全蛋液功能性质的影响[J].食品工业科技,2011(11):134.
高雪丽.甘草曲奇饼干加工技术研究[J].许昌学院学报,2016,35(5):97.
FAHLOUL D,TRYSTRAM G,DUQUENOY A,et al.Modelling heat and mass transfer in band oven biscuit baking[J].LWT-Food Science and Technology,1994,27(2):124.
徐珍珍,苏字杰,乔立文,等.蛋清蛋黄混合蛋液的功能性质及其在烘焙制品中的研究[J].食品工业科技,2013,34(17):130.
GHASEMI-VARNAMKHASTI M,LOZANO J.Electronic nose as an innovative measurement system for the quality assurance and control of bakery products:A review[J].Engineering in Agriculture Environment & Food,2016,9(4):365.
纪飞,李静,李臻峰,等.电子鼻在食品领域的应用[J].安徽农业科学,2014(25):8747.
贾洪锋,王鑫,邓红,等.电子鼻在食品气味分析中的应用[J].粮油食品科技,2013,21(1):38.
ZHANG Y Y.Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models[J].Food Research International,2012,49(1):439.
SHU C K.Pyrazine formation from serine and threonine[J].Journal of Agricultural and Food Chemistry,1999,47(10):4332.
MAEDA T,KIKUMA S,ARAKI T,et al.The effects of mixing stage and fermentation time on the quantity of flavor compounds and sensory intensity of flavor in white bread[J].Food Science & Technology Research,2009,15(2):117.
POZO-BAYÓNN M A,RUÍZ-RODRÍGUEZ A,PERNIN K,et al.Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes[J].Journal of Agricultural and Food Chemistry,2007,55(4):1418.
LAMIA A A,BARBARA R,PIERRE G,et al.The fate of furfurals and other volatile markers during the baking process of a model cookie[J].Food Chemistry,2008,111(3):758.
JIN Y F,DENG Y,YUE J,et al.Significant improvements in the characterization of volatile compound profiles in squid using simultaneous distillation-extraction and GC×GC-TOFMS[J].CyTA-Journal of Food,2015,13(3):434.
HANSEN A,SCHIEBERLE P.Generation of aroma compounds during sourdough fermentation:Applied and fundamental aspects[J].Trends in Food Science & Technology,2005,16(1/3):85.
RAO M R R,CHANDRASEKHARA N,RANGANATH K A.Trends in food science and technology:An official journal of the european federation of food science and technology (EFFoST) and the international union of food science and technology (IUFoST)[J].Trends in Food Science and Technology,1989,16(1/3):479.
KERMASHA S,GOETGHEBEUR M,DUMONT J,et al.Analyses of phenolic and furfural compounds in concentrated and non-concentrated apple juices[J].Food Research International,1995,28(3):245.
WHITFIELD F B.Effect of phospholipid on the formation of volatile heterocyclic compounds in heated aqueous solutions of amino acids and ribose[J].Journal of the Science of Food & Agriculture,1988,42(3):261.
BEAL A D,MOTTRAM D S.Compounds contributing to the characteristic aroma of malted barley[J].Journal of Agricultural & Food Chemistry,1994,42(12):2880.
FALLICO B,ARENA E,ZAPPALÀ M.Role of oil in colour development and hydroxymethylfurfural formation[J].Food Chemistry,2003,81(4):569.