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43Comparative Characterization of Aroma Compounds in Merlot Wine by LiChrolut-EN-Based Aroma Extract Dilution Analysis and Odor Activity Value, Chemosensory Perception Aroma-active compounds of Korean mugwort (Artemisia princeps orientalis), Journal of the Korean Society for Applied Biological Chemistry Effect of high pressure on radical isomerization of 2-isopropyl-1,3-dioxolane, Bulletin of the Academy of Sciences of the USSR, Division of chemical science Identification of the aroma compounds in Vitex doniana sweet: free and bound odorants, Chemistry Central Journal Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatographyu2013olfactometry, chemical quantitative and odor activity values analysis, European Food Research and Technology Characteristics of aroma-active compounds in the pectin-elicited suspension culture of Zanthoxylum piperitum (prickly ash), Biotechnology Letters Living carbocationic polymerization, Polymer Bulletin Quantitation of potent odorants of virgin olive oil by stable-isotope dilution assays, Journal of the American Oil Chemistsu2019 Society A Savory Odorant in Sweet Potato Shochu: 2-Methyl-3-(Methyldithio)-Furan, Chemosensory Perception