Results 231 to 240 of about 36,846 (264)

INHERITANCE OF AROMA COMPOUNDS

Acta Horticulturae, 2003
Rudolf Eibach, Helene Hastrich, Reinhard Töpfer   +2 more
openaire   +1 more source

The formation of key aroma compounds in roasted mutton during the traditional charcoal process

Meat Science, 2022
Yue Liu, Fei Fang, Shaobo Li
exaly  

Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose

Food Chemistry, 2022
Cong Li, Sam Al-Dalali, Zhouping Wang
exaly  

Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques

Journal of Agricultural and Food Chemistry, 2020
Shuang Bi, Dongsheng Luo, Fei Lao
exaly  

Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry

Food Chemistry, 2019
Haiyan Yu, Lianzhong Ai, Huaixiang Tian   +2 more
exaly  

Aroma Compounds

2015
openaire   +1 more source

Volatile compounds, affecting factors and evaluation methods for rice aroma: A review

Trends in Food Science and Technology, 2020
Xianqiao Hu, Lin Lu, Zhiwei Zhu
exaly  

Aroma Compounds

2010
openaire   +1 more source

Formation and Identification of Aroma Compounds

1967
openaire   +2 more sources

Volatile and Aroma Compounds

2008
M. Victoria Moreno-Arribas, M. Carmen Polo   +1 more
openaire   +1 more source