VERIFIEDPRIMARYCharacterization of the Key Aroma Compounds in Fresh Leaves of Garden Sage (Salvia officinalis L.) by Means of the Sensomics Approach: Influence of Drying and Storage and Comparison with Commercial Dried SageMichaela Jonas & Peter SchieberleJournal of Agricultural and Food Chemistry2021-05-05DOI 10.1021/acs.jafc.1c01275Registry record ↗External source ↗
VERIFIEDPRIMARYCharacterization of the Key Aroma Compounds in Rape Honey by Means of the Molecular Sensory Science ConceptBrigitte Ruisinger & Peter SchieberleJournal of Agricultural and Food Chemistry2012-05-02DOI 10.1021/jf3004477Registry record ↗External source ↗