2024peer-reviewed36 citations
Characterizing the key aroma compounds of barley malt from different origins using GC-E-Nose, HS-SPME-GC-MS, and HS-GC-IMS
Mingtao Ma, Ziqiang Chen, Bing Huang, Xingguang Chen, Hua Liu, Zhengcong Peng +3 more
Food Bioscience
Concepts
ChemistryDecanalAromaGas chromatography–mass spectrometryFlavorOctanalChromatographyButyraldehyde