Results 271 to 280 of about 1,683,843 (303)

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

Meat Science, 2022
Shaobo Li, Hui Teng, Fei Fang
exaly  

Characterization of key aroma-active compounds in blue honeysuckle ( L.) berries by sensory-directed analysis

Food Chemistry, 2023
Huanlu Song, Lijin Wang, Kunlun Guo
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
Baocai Xu, Cong Li, Sam Al Dalali
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
Xueli Pang, Jihong Wu, Dongsheng Luo
exaly  

Characterization of the Key Aroma Compounds in Different Aroma Types of Chinese Yellow Tea

Foods, 2023
Jianan Huang, Xuexue Zheng, Ronggang Jiang   +2 more
exaly  

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

Food Chemistry, 2019
Haiyan Yu, Huaixiang Tian, Lianzhong Ai
exaly  

Aroma Compounds

2015
openaire   +1 more source

Aroma Compounds

2010
openaire   +1 more source

Aroma Compounds

2008
openaire   +1 more source

Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis

Journal of Agricultural and Food Chemistry, 2006
Wenlai Fan, Michael C Qian
exaly