Zhai, Xiaoting
Characterization of the Key Aroma Compounds in Raw Toona sinensis (A. Juss.) Roem. Buds and Their Products by Application of the Molecular Sensory Science Concept
2020
Dissertation
110 Seiten

Sprenger, Johanna
Changes in the key aroma compounds of high oleic acid and low oleic acid peanuts during storage
2020
Dissertation