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6Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions, Zeitschrift f??r Lebensmitteluntersuchung und -Forschung A Evaluation of potent odorants in roasted beef by aroma extract dilution analysis, Zeitschrift f??r Lebensmittel-Untersuchung und Forschung Quantification of character-impact odour compounds of roasted beef, Zeitschrift f??r Lebensmittel-Untersuchung und Forschung Characterization of the key aroma compounds in roasted duck liver by means of aroma extract dilution analysis: comparison with beef and pork livers, European Food Research and Technology Identification of the volatile flavour compounds of wheat bread crust u2014 comparison with rye bread crust, Zeitschrift f??r Lebensmittel-Untersuchung und Forschung Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica), Chemistry Central Journal