https://www.sigmaaldrich.com/US/en/tech-docs/paper/228381
Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation. by Michael...
aroma compoundsfreshly groundimportantwholemealwhite
https://www.preprints.org/manuscript/202404.1521
Sensory descriptive analysis was used to evaluate the aged Feng-flavored baijiu. The results indicated that there are notable differences in the samples of...
keyaromadifferencesvolatilecompounds