Characterization of the Key Aroma Constituents in Fry...

Foods 2020 / 08 Vol. 9; Iss. 8

Characterization of the Key Aroma Constituents in Fry Breads by Means of the Sensomics Concept

Lasekan, Ola, Dabaj, Fatma
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Volume:
9
Journal:
Foods
DOI:
10.3390/foods9081129
Date:
August, 2020
File:
PDF, 888 KB
2020
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