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Aroma dynamic characteristics during the drying process of green tea by gas phase electronic nose and gas chromatography-ion mobility spectrometry - ScienceDirect
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Factors Contributing to Interindividual Variation in Retronasal Odor Perception from Aroma Glycosides: The Role of Odorant Sensory Detection Threshold, Oral Microbiota, and Hydrolysis in Saliva | Journal of Agricultural and Food Chemistry
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Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach | Journal of Agricultural and Food Chemistry
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