Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea
Introduction to aroma research
Tea aroma
The Aroma
Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method
Aromas of Asia
Wine aroma enhancement
Decoding the Qu-aroma of medium-temperature Daqu starter by volatilomics, aroma recombination, omission studies and sensory analysis
Aroma science
Aroma stoff
