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Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies | Journal of Agricultural and Food Chemistry
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Comparative Evaluation of Key Aroma-Active Compounds in Sweet Osmanthus (Osmanthus fragrans Lour.) with Different Enzymatic Treatments | Journal of Agricultural and Food Chemistry
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Aroma characterization based on aromatic series analysis in table grapes | Scientific Reports
Characterization of the Aroma-Active Compounds in Banana (Musa AAA Red green) and Their Contributions to the Enhancement of Sweetness Perception | Journal of Agricultural and Food Chemistry
5 Plus 5 Recipe Book - Multicooker Recipes | AROMA Housewares
Applied Sciences | Free Full-Text | Key Aroma Compounds in Two Bavarian Gins
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Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography–Olfactometry, Quantitative Measurements, and Odor Activity Value | Journal of Agricultural and Food Chemistry
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Characterization of the Major Odor-Active Compounds in the Leaves of the Curry Tree Bergera koenigii L. by Aroma Extract Dilution Analysis | Journal of Agricultural and Food Chemistry
Aroma of Icewine: A Review on How Environmental, Viticultural, and Oenological Factors Affect the Aroma of Icewine | Journal of Agricultural and Food Chemistry
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الممر تجول سيفيك وحدة دفاع لمحة site http www.aroma.cz index.php fax - fuhaosidney.com
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Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment - ScienceDirect