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1991, Food science and technology, ISBN 9780824783907, Volume 44, xii, 764
Book
1997, Advances in biochemical engineering/biotechnology, ISBN 3540614826, Volume 55., xii, 274
Book
Food Research International, ISSN 0963-9969, 11/2016, Volume 89, Issue Pt 1, pp. 870 - 881
Flavor and color of roasted peanuts are important research areas due to their significant influence on consumer preference. The aim of the present study was to... 
Peanut | Aroma | Raw material | Sensory | Maillard | Instrumental analysis | LIPID OXIDATION | MICROWAVE | FOOD SCIENCE & TECHNOLOGY | IDENTIFICATION | OFF-FLAVOR | IMPACT | Mallard | CONSUMER ACCEPTANCE | COLOR | FADE | 2-DIMENSIONAL GAS-CHROMATOGRAPHY | Consumer behavior | Raw materials | Peanuts | Analysis | Consumer preferences | Food Quality and Design | VLAG
Journal Article
1981, Handbuch der Aromaforschung, ISBN 9789027714329, xii, 290
Book
New Phytologist, ISSN 0028-646X, 3/2012, Volume 193, Issue 4, pp. 997 - 1008
Journal Article
Food Research International, ISSN 0963-9969, 10/2013, Volume 53, Issue 2, pp. 585 - 599
Tea aroma is one of the most important factors affecting the character and quality of tea. Recent advances in methods and instruments for separating and... 
Tea | Biosynthesis | Precursor | Volatile | Stress | FOOD SCIENCE & TECHNOLOGY | FUNCTIONAL-CHARACTERIZATION | OOLONG TEA | JAPANESE GREEN TEA | L. O. KUNTZE | LEAVES CAMELLIA-SINENSIS | BLACK TEA | MANUFACTURING PROCESS | ASSISTED FLAVOR EVAPORATION | BOUND AROMA PRECURSORS | GAS CHROMATOGRAPHY-OLFACTOMETRY | Phosphates | Mass spectrometry | Foods | Volatile compounds | Aroma | Pathways | Flavours
Journal Article