Associations of volatile compounds with sensory aroma and flavor: the complex nature of flavor.
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The perception of odor objects in everyday life: a review on the processing of odor mixturesAroma volatile analyses and 2AP characterization at various developmental stages in Basmati and Non-Basmati scented rice (Oryza sativa L.) cultivars.Sensory analysis of pet foods.Comprehensive two-dimensional gas chromatography and food sensory properties: potential and challenges.Volatile compounds of raspberry fruit: from analytical methods to biological role and sensory impact.Challenges in relating concentrations of aromas and tastes with flavor features of foods.Sensory analysis and aroma compounds of buckwheat containing products-a review.Sensory and Flavor Characteristics of Tomato Juice from Garden Gem and Roma Tomatoes with Comparison to Commercial Tomato Juice.Comparing conventional Descriptive Analysis and Napping®-UFP against physiochemical measurements: a case study using apples.Volatile aroma compounds in various brewed green teas.Volatile compounds associated with desirable flavour and off-flavour generation in ewe´s raw milk commercial cheeses
P2860
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P2860
Associations of volatile compounds with sensory aroma and flavor: the complex nature of flavor.
description
2013 nî lūn-bûn
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2013年の論文
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2013年学术文章
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name
Associations of volatile compo ...... the complex nature of flavor.
@en
type
label
Associations of volatile compo ...... the complex nature of flavor.
@en
prefLabel
Associations of volatile compo ...... the complex nature of flavor.
@en
P2860
P1433
P1476
Associations of volatile compo ...... the complex nature of flavor.
@en
P2093
Kadri Koppel
P2860
P304
P356
10.3390/MOLECULES18054887
P407
P577
2013-04-25T00:00:00Z