Results 241 to 250 of about 55,656 (266)

Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

Journal of Agricultural and Food Chemistry, 2016
Baoguo Sun, Jinyuan Sun, Hehe Li
exaly  

THE BUTTER AROMA BACTERIA

Journal of Bacteriology, 1926
S, Orla-Jensen, A D, Orla-Jensen, B, Spur   +2 more
openaire   +2 more sources

Process for obtaining aroma components and aromas from their precursors of a glycosidic nature, and aroma components and aromas thereby obtained

1989
GUNATA ZIYA CITE PAUL, BITTEUR SYLVAINE, BAUMES RAYMOND, BRILLOUET JEAN-MARC, TAPIERO CLAUDE, BAYONOVE CLAUDE, CORDONNIER ROBERT   +6 more
openaire   +8 more sources

Aroma

2007
openaire   +1 more source

Aroma

Dimitris P. Balagiannis, J. Stephen Elmore   +1 more
openaire   +1 more source

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments

Food Chemistry, 2018
Fazheng Ren, Baoguo Sun, Dandan Pu
exaly  

Aromas

2019
openaire   +1 more source

Aroma

2010
openaire   +1 more source

Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

Journal of Agricultural and Food Chemistry, 2019
Yan Xu, Shuang Chen, Michael Qian
exaly  

Aroma

2009
openaire   +1 more source