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Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process | Journal of Agricultural and Food Chemistry
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Sensors | Free Full-Text | Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds | HTML
Aldi encourages the sniff test in Germany - Dairy Industries International
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Effect of Hericium erinaceus on bacterial diversity and volatile flavor changes of soy sauce - ScienceDirect
