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- Formation of beef-like odorants from glutathione-enriched yeast extract via Maillard reaction. Ali Raza, Huanlu Song, Junaid Raza, Pei Li, Ku Li, Juan Yao
, Food Funct.
, 2020
, 11
, 8583
- Improving the extraction of headspace volatile compounds: development of a headspace multi-temperature solid-phase micro-extraction-single shot-gas chromatography/mass spectrometry (mT-HSSPME-ss-GC/MS) method and application to characterization of ground coffee aroma. Changgook Lee, Younghoon Lee, Jae-Gon Lee, Alan J. Buglass
, Anal. Methods
, 2015
, 7
, 3521