Effect of Lactic-Fermentation on the n-Hexanal Content of Peanut Milk
Chan Lee
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Unlocking the Potential of Thermal Post-Treatments: A Study on Odor Emission Control in <i>Eucalyptus</i> Wood Particleboard. [PDF]
Yin W+9 more
europepmc +1 more source
Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis. [PDF]
Bi J+7 more
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Changes in the Volatile Profile, Fruity Flavor, and Rancidity in Virgin Olive Oils During Storage by Targeted and Untargeted Analytical Approaches. [PDF]
Tucci R+6 more
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Evaluation of Freezing-Induced Changes in Aroma Profiles of Pomegranate Juice by Quantitative Descriptive Sensory Analysis, Gas Chromatography-Mass Spectrometry/Olfactometry, Odor Activity Values, Orthogonal Partial Least Squares-Discriminant Analysis, and Odorant Addition Experiment. [PDF]
Chen Y+6 more
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Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning Ham. [PDF]
Chen L+8 more
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Effects of storage on volatile organic components and physiological properties of different storage-tolerant rice varieties. [PDF]
Zhu D+7 more
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