Results 261 to 264 of about 36,846 (264)

Identification of key aroma compounds and core functional microorganisms associated with aroma formation for Monascus-fermented cheese

Food Chemistry
Yadong Wang, Hong Zeng, Sizhe Qiu
exaly  

Different Beers with Different Hops. Relevant Compounds for Their Aroma Characteristics

Journal of Agricultural and Food Chemistry, 2013
exaly  

Genetic mapping of aroma compounds in grape.

2004
Grando, S., Sevini, F., Moser, S., Marino, R., Dalla Serra, A., Versini, G.   +5 more
openaire   +2 more sources

Chromatography of Aroma Compounds and Fragrances

2010
openaire   +1 more source