Results 281 to 290 of about 114,713 (308)

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

Food Chemistry, 2019
Hai-Yan Yu, Liangzhong Ai, Huai-Xiang Tian   +2 more
exaly  

Aroma Compounds

2015
openaire   +1 more source

Aroma Compounds

2009
openaire   +1 more source

Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review

Trends in Food Science and Technology, 2019
Md Saifullah, Mohammad Rezaul Islam Shishir, Quan Van Vuong   +2 more
exaly  

Chiral aroma compounds of sherry

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1991
Angelika Hollnagel, Eva -Maria Menzel, Armin Mosandl   +2 more
openaire   +1 more source

Aroma Compounds

2010
openaire   +1 more source

Aroma Compounds

2008
openaire   +1 more source

Volatile and Aroma Compounds

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

Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

Food Chemistry, 2017
Yunwei Niu, Zuobing Xiao
exaly  

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