Effects of dietary lipids and Clostridium butyricum on chicken volatile flavour compounds
Qualitative Changes and Flavour Profile of Banana (Musa spp) Wine during Ageing
Fingerprinting of Volatile Organic Compounds as an Advance Technology to Assess the Seed Quality of Groundnut Through Correlation and Principal Component Analysis Method
Amaranth and Date Flavoured Milk
Phenolic Compounds, Antioxidant Activity and Mineral Contents in Grains of Phaseolus lunatus L. and P. coccineus L. Landraces
Screening of Compounds Secreted by Local Isolates of Phosphate Solubilizing Fungi (PSF) by GC-MS Analysis