Analysis of key aroma-active compounds in cooked river snail (Sinotaia quadrata) meat by Jingyu Yao, Liqiong Wen, Li Ling, Peng Wan, Rui Wang, Weiliang Guan, Qinzhi Wang, De-Wei Chen

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Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity value, ar... by Cong Lu, Yuyu Zhang, Ping Zhan, Peng Wang, Honglei Tian

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Aroma profiling of long shelf-life yoghurt from milk with varying acidity: Insights from sensory evaluation and instrumental analysis by Jia Wang, Dongjie Zhang, Jie Li, Tingting Zou, Rong Wen, Yaqiong Hou, Huanlu Song, Hongliang Li, Hairan Ma, Jiao Shi

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Assessment of Quality and Aroma Characteristics of Kefir Produced by Using Grain and Lyophilized Culture by Yonca Yuceer, İrem Şen Dağ, Buket Güneşer

Subjects: “…aroma-active compound…”
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