Work

Evaluation of the Key Odorants of Foods by Dilution Experiments, Aroma Models and Omission

Year: 2001

Type: article

Source: Chemical Senses

DOI: 10.1093/chemse/26.5.533

Author: W. Grosch

Institution: Leibniz-Institute for Food Systems Biology at the Technical University of Munich

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2155049896

FWCI: 9.32

Cites: 61

Cited by: 676

Related to: 9