Results 281 to 290 of about 1,683,843 (303)

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

Aroma Compounds

2009
openaire   +1 more source

Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis

Meat Science, 2014
Yukiko TAKAKURA
exaly  

GC–MS–olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis

Food Research International, 2013
Mehmet Ulaş, Haşim Kelebek, Serkan Selli   +2 more
exaly  

Biogenesis of aroma compounds

2015
openaire   +1 more source

Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea

Food Chemistry
Zhihui Wang, Weijiang Sun, Fuming Lin
exaly  

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

Food Chemistry
Jin-Yuan Sun, Hehe LI, Fuping Zheng
exaly  

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
Yan Xu, Wenlai Fan
exaly  

Isolation and Concentration of Aroma Compounds

Current Protocols in Food Analytical Chemistry, 2001
Deborah Roberts, Hugues Brevard
openaire   +1 more source