Results 291 to 300 of about 365,364 (307)

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
Dandan Pu, Fa-Zheng Ren, Yu-Yu Zhang
exaly  

Tea aroma

1992
J. M. Robinson, P. O. Owuor
openaire   +1 more source

Wine aroma enhancement

2012
openaire   +1 more source

Aroma Biotechnology

1995
openaire   +1 more source

Aroma textiles

2020
Shweta Shrinivas Khedkar, Aranya Soumyanath Chhabi Mallick   +1 more
openaire   +1 more source

Mapping Aroma

Science News, 2005
openaire   +1 more source

Scent, Aroma

2009
openaire   +1 more source

Aroma Therapy

Scientific American, 2004
openaire   +1 more source

Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method

Food Chemistry
Fuping Zheng, Hehe Li
exaly  

Tomato aroma

2004
openaire   +1 more source