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	1.	Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments. [electronic resource] by Pu, Dandan Zhang, Yuyu Zhang, Huiying Sun, Baoguo Ren, Fazheng Chen, Haitao Tang, Yizhuang Publication details: Foods (Basel, Switzerland) Apr 2020 In: Foods (Basel, Switzerland) vol. 9 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Characterization of the key odorants contributing to retronasal olfaction during bread consumption. [electronic resource] by Pu, Dandan Duan, Wen Huang, Yan Zhang, Yuyu Sun, Baoguo Ren, Fazheng Zhang, Huiying Chen, Haitao He, Jinna Tang, Yizhuang Producer: 20200615 In: Food chemistry vol. 318 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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