VERIFIEDPRIMARY
Identification of key volatiles responsible for odour quality differences in popped popcorn of selected hybrids
Donkeun Park & Joseph A. Maga
DOI 10.1016/j.foodchem.2005.08.019EVIDENCE TOPIC
sensory analysis
2 public source records currently support 2 VERIFIED claims in this topic.
SOURCES2
VERIFIEDPRIMARY
The aroma of toasted oak wood (Quercus petraea): from sensory analysis to molecular characterisation
Marie Courregelongue & Alexandre Pons
DOI 10.20870/oeno-one.2024.58.4.7883VERIFIED PROFILES IN THIS TOPIC2