Results 111 to 120 of about 2,566 (134)
Chemosensory approaches to enzymatically hydrolyzed pig intestine byproducts using electronic sensors and gas chromatography-mass spectrometry-olfactometry analysis. [PDF]
Yu SY +8 more
europepmc +1 more source
Conditions and factors affecting the accuracy of olfactometric detection. [PDF]
Riedlova P +3 more
europepmc +1 more source
Quality Improvement of Porcine Bone Broth via Enzyme-Driven Flavor Release and Structural Modification. [PDF]
Song S +6 more
europepmc +1 more source
Odor-active aroma compounds in traditional fermented dairy products: The case of mabisi in supporting food and nutrition security in Zambia. [PDF]
Sikombe TW +6 more
europepmc +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Gas Chromatography Olfactometry (GC-O) for the (Semi)Quantitative Screening of Wine Aroma
Foods, 2020De-La-Fuente-Blanco Arancha +1 more
exaly
Odour Detection Methods: Olfactometry and Chemical Sensors
Sensors, 2011Michele Penza, Gianluigi de Gennaro
exaly
Gas chromatography–olfactometry in food flavour analysis
Journal of Chromatography A, 2008Luigi Mondello +2 more
exaly

