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- Microbial diversity and flavor formation in onion fermentation. Lili Cheng, Jianfei Luo, Pan Li, Hang Yu, Jianfei Huang, Lixin Luo
, Food Funct.
, 2014
, 5
, 2338
- Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments. Jinyuan Sun, Qinya Li, Siqi Luo, Jinglin Zhang, Mingquan Huang, Feng Chen, Fuping Zheng, Xiaotao Sun, Hehe Li
, RSC Adv.
, 2018
, 8
, 23757
- Analysis of volatile compounds in Capsicum spp. by headspace solid-phase microextraction and GC × GC-TOFMS. Stanislau Bogusz Junior, Paulo Henrique Março, Patrícia Valderrama, Flaviana Cardoso Damasceno, Maria Silvana Aranda, Cláudia Alcaraz Zini, Elina Bastos Caramão, Arlete Marchi Tavares Melo, José Teixiera Filho, Helena Teixeira Godoy
, Anal. Methods
, 2015
, 7
, 521
- The components of wool wax. Part II. Synthesis of the acids and alcohols of the iso- and the (+)-anteiso-series. A. H. Milburn, E. V. Truter
, J. Chem. Soc.
, 1954
, 3344