Evaluation of Perceptual Interactions between Key Aldehydes in Kung Pao Chicken

Author:

Lin Shengchao,Li Na,Zhou Xingtao,Li Songling,Yang Aiping,Zhou Jiao,Liu Ping

Publisher

Elsevier BV

Reference40 articles.

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4. Flavor and Aroma Analysis as a Tool for Quality Control of Foods;A Calin-Sanchez;Foods,2021

5. Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution;M Cameleyre;Journal of Agricultural and Food Chemistry,2015

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