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Assessment of the key aroma compounds in rose-based products

Cai-Yun Zhao1, Jie Xue1, Xu-Dong Cai2

  • 1China National Research Institute of Food and Fermentation Industries, Beijing, China.

Journal of Food and Drug Analysis
|September 16, 2017
PubMed

Keywords:
GC-MSGC-olfactometryhigh-temperature extract (HTE)low-temperature extract (LTE)rose drinks (RD)

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