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39Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA), European Food Research and Technology Primary odorants of pale lager beer, Zeitschrift f??r Lebensmittel-Untersuchung und Forschung Comparative Characterization of Aroma Compounds in Merlot Wine by LiChrolut-EN-Based Aroma Extract Dilution Analysis and Odor Activity Value, Chemosensory Perception Aroma characterization of predicate wines from Croatia, European Food Research and Technology Coffee aroma constituents and odorant metabolites in human urine, Metabolomics Potent odorants of the roasted powder and brew of Arabica coffee, Zeitschrift f??r Lebensmittel-Untersuchung und Forschung Characterization of Key Odorants in Chocolate, Flavor Chemistry Spices, Salt and Vinegar, Food Chemistry Identification of odorants in wood of Calocedrus decurrens (Torr.) Florin by aroma extract dilution analysis and two-dimensional gas chromatography?mass spectrometry/olfactometry, Analytical and Bioanalytical Chemistry Characterisation of the key aroma compounds in commercial native cold-pressed rapeseed oil by means of the Sensomics approach, European Food Research and Technology