Flavor and Aroma Analysis as a Tool for Quality Control of Foods
Foods
.
2021 Jan 22;10(2):224.
doi: 10.3390/foods10020224.
Authors
Ángel Calín-Sánchez
1
,
Ángel A Carbonell-Barrachina
1
Affiliation
1
Research Group "Food Quality and Safety", Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), 03312 Orihuela, Alicante, Spain.
PMID:
33499019
PMCID:
PMC7912021
DOI:
10.3390/foods10020224
Abstract
The aroma composition of foods has been the subject of considerable research in recent years [...].
Publication types
Editorial