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Characterization of the key aroma compounds in tomato pastes as affected by hot and cold break process
Kelebek, Hasim, Kesen, Songul, Sonmezdag, Ahmet Salih, Cetiner, Basak, Kola, Osman, Selli, Serkan
Published in Journal of food measurement & characterization (01.12.2018)
Published in Journal of food measurement & characterization (01.12.2018)
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A comparative study to determine the key aroma components of yogurt aroma types based on Sensomics and Flavoromics
Han, Haoying, Zhang, Zheting, Yang, Zhijie, Blank, Imre, Zhong, Fang, Wang, Bei, Wang, Yanbo, Zeng, Hong
Published in Food chemistry (01.12.2024)
Published in Food chemistry (01.12.2024)
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Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing
Lester, Sophie, Cornacchia, Leonardo, Corbier, Camille, Taylor, Moira A., Ayed, Charfedinne, Yang, Ni, Lim, Mui, Linforth, Rob, Fisk, Ian
Published in Scientific reports (13.08.2021)
Published in Scientific reports (13.08.2021)
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Validation of gas chromatography olfactometry results for 'Gala' apples by evaluation of aroma-active compound mixtures
Plotto, A, Mattheis, J.P, Lundahl, D.S, McDaniel, M.R
Published in Flavor analysis : developments in isolation and characterization (1998)
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Published in Flavor analysis : developments in isolation and characterization (1998)
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