https://www.selleckchem.com/pr....oducts/ly3023414.htm
In a σ-τ plot analysis, synergism was usually observed when these odor pairs were at their threshold levels. In summary, the results suggested that perceptual interactions among these aldehydes exist in a cheese model variably with different concentrations and threshold ratios. This study will be helpful to a further understanding of the nutty aroma and improving the aroma quality of cheddar cheese.An efficient route to acylated acyclic nucleosides containing a branched hemiaminal ether moiety is reported via three-component alkylatio
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