Adaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine
Juliane Elisa Welke, Karine Primieri Nicolli, Karolina Cardoso Hernandes +2
Food Chemistry
Fermentation and Sensory Analysis
The global concern of food security during the COVID-19 pandemic: Impacts and perspectives on food security
Xuecheng Zhu, Xinyue Yuan, Ying Zhang +3
Food Chemistry
Food Supply Chain Traceability