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Journal description
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Details for article 32 of 200 found articles
| Title: |
Characterization of key aroma-active compounds in different types of Douchi based on molecular sensory science approaches |
| Author: |
Wu, Ziqian Chao, Jin Tang, Hui Liu, Tengxia Jiang, Liwen Liu, Yang |
| Appeared in: |
Food chemistry. X |
| Paging: | Volume 21 () nr. C pages p. |
| Year: |
2024 |
| Contents: | |
| Publisher: |
The Authors |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 32 of 200 found articles
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