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Journal description
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Details for article 16 of 120 found articles
| Title: |
Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics |
| Author: |
Song, Xuebo Wang, Guangnan Zhu, Lin Zheng, Fuping Ji, Jian Sun, Jinyuan Li, Hehe Huang, Mingquan Zhao, Qiangzhong Zhao, Mouming Sun, Baoguo |
| Appeared in: |
Lebensmittel-Wissenschaft und Technologie |
| Paging: | Volume 146 () nr. C pages p. |
| Year: |
2021 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 16 of 120 found articles
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