This week we bring you applications by Agilent Technologies and Thermo Fisher Scientific, a poster from AOAC by Shimadzu, and a poster from ASMS by LECO!
Mechanisms of aroma compound formation during the drying of Dendrobium nobile stems (Shihu)
In the study published in the Food Chemistry journal, researchers explored the mechanisms of aroma formation in Dendrobium nobile stems (Shihu), valued in Chinese cuisine and traditional medicine.
Solvent-assisted stir bar sorptive extraction and gas chromatography–mass spectrometry with simultaneous olfactometry for the characterization of aroma compounds in Japanese Yamahai-brewed sake
In the study published in the Food Chemistry journal, researchers investigated the aroma compounds of Yamahai-brewed sake produced through natural lactic acid fermentation.
This week we bring you applications and other documents by Agilent Technologies, Thermo Fisher Scientific, Shimadzu, and a poster from Analytica by LECO!