Evaluation of volatile and thermal properties of boza, a traditional fermented beverage
Mehmet Turan Ayseli, İsmail Coşkun, Serkan Selli
Topics & Concepts
AromaChromatographyOdorChemistryAcetoinGas chromatographyFermentationAcetic acidDetection limitWaxFood scienceOrganic chemistryFermentation and Sensory AnalysisAdvanced Chemical Sensor TechnologiesMeat and Animal Product Quality