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Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis. [electronic resource] by
- Xiao, Zuobing
- Wu, Quyang
- Niu, Yunwei
- Wu, Minling
- Zhu, Jiancai
- Zhou, Xuan
- Chen, Xiaomei
- Wang, Hongling
- Li, Jing
- Kong, Jiali
Producer: 20171215
In:
Journal of agricultural and food chemistry vol. 65
Availability: No items available.
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270.
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Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation. [electronic resource] by
- Zhao, Dongrui
- Shi, Dongmei
- Sun, Jinyuan
- Li, Anjun
- Sun, Baoguo
- Zhao, Mouming
- Chen, Feng
- Sun, Xiaotao
- Li, Hehe
- Huang, Mingquan
- Zheng, Fuping
Producer: 20190916
In:
Food research international (Ottawa, Ont.) vol. 105
Availability: No items available.
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