Characterization of the key odorants and investigation of the effects of drying methods on the aroma, taste, color and volatile profiles of the fruit of Clausena anisum-olens (Blanco) Merr.
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference28 articles.
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2. Effects of brewing water on the volatile composition of tea infusions;Food Chemistry;2023-12
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