,

Change of volatile compounds in apples spoiled by fungal pathogens during decay periods

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Comparative volatile profiling of enzymatically hydrolyzed rice according to cultivats

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Elucidation of flavor characteristics and quality markers of fermented soybean foods

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Determination of acetaldehyde and formaldehyde in foods by GC-MS combined by solid phase micro-extraction

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Comparison of volatile compounds in fermented red pepper sauces according to fermentation periods