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| 1 | Determination of key odorant compounds in freshly distilled cognac using GC-O, GCMS, and sensory evaluation显示文摘 | FERRAR G LABLANQUIE O CANTAGREL R | 2004 | Journal of Agricultural and Food Chemistry2004，52，18： | 1 |
| 2 | Characterisation of young Cognac spirit aromatic quality 显示文摘 | LABLANQUIE O SNAKKERS G CANTAGREL R | 2002 | Anal Chim Aeta2002，458，： | 1 |
| 3 | Determination of key odorant compounds in freshly distilled cognac using GC-O,GC-MS,and sensory evaluation显示文摘 | FERRARI G LABLANQUIE O CANTAGREL R | 2004 | J Agr Food Chem2004，52，18： | 1 |
| 4 | Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation显示文摘 | FERRARI G LABLANQUIE O CANTAGREL R | 2004 | J Agr Food Chem2004，52，18： | 1 |
| 5 | Determinationof key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation 显示文摘 | Ferrari G Lablanquie O Cantagre| R | 2004 | Journal of Ag- ricultural and Food Chemistry2004，52，18： | 1 |
| 6 | Characterisation of young Cognac spirit aromatic quality 显示文摘 | LABLANQUIE O SNAKKERS G CANTAGREL R | 2002 | Anal Claim Acta2002，458，： | 1 |
| 7 | Determination of key odorant compounds in freshly distilled Cognac using GC-O, GC-M S,and sensory evaluation显示文摘 | Ferrari G Lablanquie O Cantagrel R | 2004 | J Agric Food Chem2004，52，18： | 1 |
| 8 | Identification of trace volatile compounds in freshly distilled calvados and cognac using preparative separations coupled with gas chromatography-mass spectrometry 显示文摘 | Ledanphin J Saint-Clair J F Lablanquie O | 2004 | Agric Food Chem2004，52，： | 1 |
| 9 | Determination of key odorant compounds in freshly distilled Cognac using GCO, GC-MS, and sensory evaluation显示文摘 | LEDAUPHIN J SAINT-CLAIR J F LABLANQUIE O | 2004 | J Agric Food Chem2004，52，18： | 1 |
| 10 | Identification of trace volatile compounds in freshly distilled Calvados and Cognac using preparative separations coupled with gas chromatography-mass spectrometry显示文摘 | LEDAUPHIN J SAINT-CLAIR J F LABLANQUI O | 2004 | Journal of Agricultural and Food Chemistry2004，，52： | 1 |
| 11 | Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation显示文摘 | FERRARI G LABLANQUIE O CANTAGREL R | 2004 | Journal of Agricultural and Food Chemistry2004，52，18： | 1 |
| 12 | Determination of key odorant compounds in freshly distilled Cognac using GC-O, GC-MS, and sensory evaluation显示文摘 | FERRAP I G LABLANQUIE O CANTAGREL R_ | 2004 | Journal of Agricultural and Food Chemistry2004，，52： | 1 |
| 13 | Identifica- tion of trace volatile compounds in fleshly distilled calvados and cognac using preparative separations coupled with gas chromatography-mass spectrometry显示文摘 | LEDAUPHIN J SAINT-CLAIR J F LABLANQUIE O | 2004 | J Agr Food Chem2004，52，16： | 1 |
| 14 | Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation显示文摘 | FERRARI G LABLANQUIE O CANTAGREL R | 2004 | J Agr Food Chem2004，52，18： | 1 |
| 15 | Identification of trace volatile compounds in fleshly distilled Calvados and Cognac using preparative separations coupled with gas chromatogra- phy-mass spectrometry显示文摘 | Ledauphin J Saint-Clair J-F Lablanquie O Guichard H Founier N Guichard E Barillier D | 2004 | Journal of Agricultural and Food Chemistry2004，52，： | 1 |
| 16 | Determination of key odorant compounds in Freshly distilled cognac using GC-O,GC- MS, and sensory evaluation 显示文摘 | Ferrari G Lablanquie O Cantagrel R | 2004 | Agric Food Chem2004，52，18： | 1 |
| 17 | Identification of trace volatile compounds in freshly distilled calvados and cognac using preparative separations coupled with gas chromatography-mass spectrometry显示文摘 | Ledauphin J Saint-Clair J F Lablanquie O | 2004 | Journal of Agricultuta and Food Chemistry2004，52，16： | 1 |
| 18 | Determunantive key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation显示文摘 | Ferrari G Lablanquie O Cantagrel R | 2004 | Journal of Agricultural and Food Chemistry2004，52，18： | 1 |
| 19 | Determination of key odorant compounds in freshly distilled cognac using GC-O,GC-MS and sensory evaluation显示文摘 | FERRARI G LABLANQUIE O CANTAQREL R | 2004 | Journal of Agricultural and Food Chemistry2004，52，18： | 1 |
| 20 | Determination of key odorant compounds in freshly distilled Cognac using GC-O, GC-MS, and sensory evaluation显示文摘 | Ferrari G Lablanquie O Cantagrel R Ledauphin J Payot T Foumier N Guichard E | 2004 | Journal of Agricultural and Food Chemistry2004，52，： | 1 |
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