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799 related items for PubMed ID: 31081146

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  • 2. Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry.
    Yu H, Xie T, Xie J, Ai L, Tian H.
    Food Chem; 2019 Sep 30; 293():8-14. PubMed ID: 31151652
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  • 3. Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS).
    Zhu J, Niu Y, Xiao Z.
    Food Chem; 2021 Mar 01; 339():128136. PubMed ID: 33152893
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  • 4. Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine.
    Wang X, Xie K, Zhuang H, Ye R, Fang Z, Feng T.
    Food Chem; 2015 Sep 01; 182():41-6. PubMed ID: 25842306
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  • 5. Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution.
    Chen S, Xu Y, Qian MC.
    J Agric Food Chem; 2013 Nov 27; 61(47):11295-302. PubMed ID: 24099139
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  • 8. Quantitative structure-activity relationships (QSAR) of aroma compounds in different aged Huangjiu.
    Feng T, Hu Z, Chen L, Chen D, Wang X, Yao L, Sun M, Song S, Wang H.
    J Food Sci; 2020 Oct 27; 85(10):3273-3281. PubMed ID: 32918279
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  • 9. Characterization of the Key Aroma Compounds in Proso Millet Wine Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry.
    Liu J, Zhao W, Li S, Zhang A, Zhang Y, Liu S.
    Molecules; 2018 Feb 20; 23(2):. PubMed ID: 29461466
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  • 10. Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies.
    Chen S, Wang C, Qian M, Li Z, Xu Y.
    J Agric Food Chem; 2019 May 01; 67(17):4876-4884. PubMed ID: 30920213
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  • 11. Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection.
    Welke JE, Manfroi V, Zanus M, Lazarotto M, Alcaraz Zini C.
    J Chromatogr A; 2012 Feb 24; 1226():124-39. PubMed ID: 22277184
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  • 17. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination.
    Wang MQ, Ma WJ, Shi J, Zhu Y, Lin Z, Lv HP.
    Food Res Int; 2020 Apr 24; 130():108908. PubMed ID: 32156355
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  • 18. Qualitative and quantitative prediction of volatile compounds from initial amino acid profiles in Korean rice wine (makgeolli) model.
    Kang BS, Lee JE, Park HJ.
    J Food Sci; 2014 Jun 24; 79(6):C1106-16. PubMed ID: 24888253
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  • 20. Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD).
    Zhu J, Wang L, Xiao Z, Niu Y.
    Food Chem; 2018 Apr 15; 245():775-785. PubMed ID: 29287440
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