Special Issue “Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food”
Among the constituents of food, volatile compounds are a particularly intriguing group of molecules, because they give rise to odour and aroma [...]
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-08-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/17/3811 |