Revealing regional markers of sauce aroma baijiu in the Chishui River basin: Integrating multi-detection technologies with molecular sensory science and chemometrics. [PDF]
Food Chem XMa L +10 more
europepmc +1 more source
Recovery of Natural Pyrazines and Alcohols from Fusel Oils Using an Innovative Extraction Installation. [PDF]
MoleculesStudziński W +5 more
europepmc +1 more source
Construction of microecological discrimination models for high-temperature Daqu from different regions. [PDF]
Food Chem XYang L +8 more
europepmc +1 more source
Synthesis of some cyclooctane-based pyrazines and quinoxalines
ARKIVOC, 2008 Mostafa Honari Alamdari +3 more
doaj +1 more source
Effect of Agroforestry and Cocoa-Producing Geographical Origin on the Sensory Profile of Beans and Chocolates in the Climate Change Context in Côte d'Ivoire. [PDF]
FoodsAmien FGK +6 more
europepmc +1 more source
Impact of Different Grilling Temperatures on the Volatile Profile of Beef. [PDF]
FoodsMorsli F +6 more
europepmc +1 more source
Characterization of key volatile compounds in meat-based broths using HS-SPME-Arrow-GC/MS and their relationship to sensory perception. [PDF]
Food Chem XNam JK, Kim MR, Hyeon JE, Jang HW.
europepmc +1 more source
Elucidating the Impact of High-Temperature <i>Daqu</i> on Base Baijiu of Sauce-Flavor Baijiu: From Key Aroma Compounds to Microbial Origins. [PDF]
FoodsChen P +5 more
europepmc +1 more source