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

Tekijä Lasekan, Ola, Dabaj, Fatma K.
Julkaistu 2020

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

Tekijä Dabaj, Fatma K., Lasekan, Ola, Abd Manap, Mohd Yazid, Foo, Hooi Ling
Julkaistu 2020

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

Tekijä Lasekan, Ola, Dabaj, Fatma K., Muniandy, Megala, Juhari, Nurul Hanisah, Lasekan, Adeseye O.
Julkaistu 2021