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

por Lasekan, Ola, Dabaj, Fatma K.
Publicado 2020

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

por Dabaj, Fatma K., Lasekan, Ola, Abd Manap, Mohd Yazid, Foo, Hooi Ling
Publicado 2020

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

por Lasekan, Ola, Dabaj, Fatma K., Muniandy, Megala, Juhari, Nurul Hanisah, Lasekan, Adeseye O.
Publicado 2021