Results 291 to 294 of about 55,898 (294)

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  

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

Food Chemistry
Fuping Zheng, Hehe Li
exaly  

Characterization of key aroma compounds contributing to tea-aroma in green tea-flavor liquor

Journal of Food Composition and Analysis
Zijian Zhu, Jiajun Yu, Yaolin Chen, Wei Wang, Sufeng Du, Deliang Wang, Jie Xue, Yongsheng Tao   +7 more
openaire   +1 more source

Brown sugar aroma: Key aroma-active compounds, formation mechanisms and influencing factors during processing

Journal of Food Composition and Analysis
Jie Liu, Peng Wan, Caifeng Xie, De-Wei Chen   +3 more
openaire   +1 more source