Results 251 to 260 of about 36,846 (264)

Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis

European Food Research and Technology, 2014
Xiaoxin Wang, Wenlai Fan, Yan Xu
exaly  

Encapsulation of aroma/flavour compounds

Trends in Food Science & Technology, 1997
R.T. Liu, D.F. Rushmore
openaire   +1 more source

Potent aroma compound of carrots

Abstracts of Annual Congress of The Japan Society of Home Economics, 2009
NAKANO, Yu, KUBOTA, Kikue
openaire   +1 more source

Cinnamon aroma compounds

Nehal S. Ramadan, Radwa H. El-Akad, Dalia M. Rasheed   +2 more
openaire   +1 more source

Aroma compounds in carrots

2002
Edelenbos, Merete, Christensen, Lars Porskjær, Bjørn, Gitte Kjeldsen   +2 more
openaire   +1 more source

EXTRACTION OF AROMA COMPOUNDS BY PERVAPORATION

1996
I. Souchon, C. Fontanini, A. Voilley
openaire   +1 more source

Microwave Volatilization of Aroma Compounds

1993
Ted R. Lindstrom, Thomas H. Parliment
openaire   +1 more source

Biotechnology of Aroma Compounds

1997
openaire   +1 more source

Ratio limitation of burnt-bitter-aroma compounds in strong-aroma Baijiu

Food Chemistry
Qingru Liu, Shun-Hua Zhang, Zheng-Juan Zhu, Jing Luo, Ling Xiang, Yanhong Xiang, Wen fuli, wenwen zhang, Qing-Qing Liu, Ting Huang, Zhenghong Xu, Yongjun Yuan   +11 more
openaire   +1 more source

Key Aroma Compounds in Melons

1995
S. Grant Wyllie, David N. Leach, Youming Wang, Robert L. Shewfelt   +3 more
openaire   +1 more source