Characterization of the key aroma constituents in fry breads by means of the sensomics concept

بواسطة Lasekan, Ola, Dabaj, Fatma K.
منشور في 2020

Evaluation of the volatilomic potentials of the Lactobacillus casei 431 and Lactobacillus acidophilus La-5 in fermented milk

بواسطة Dabaj, Fatma K., Lasekan, Ola, Abd Manap, Mohd Yazid, Foo, Hooi Ling
منشور في 2020

Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach

بواسطة Lasekan, Ola, Dabaj, Fatma K., Muniandy, Megala, Juhari, Nurul Hanisah, Lasekan, Adeseye O.
منشور في 2021