Characterization of the Key Odorants in Raw Italian Hazelnuts (Corylus avellana L. var. Tonda Romana) and Roasted Hazelnut Paste by Means of Molecular Sensory Science

✍ Scribed by Burdack-Freitag, Andrea; Schieberle, Peter

• Book ID: 115449863
• Publisher: American Chemical Society
• Year: 2012
• Tongue: English
• Weight: 750 KB
• Volume: 60
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf300908d