Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)
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DOI: 10.1186/s13065-018-0413-6
Abstract: BackgroundFood flavor appreciation is one of the first signals along with food appearance and texture encountered by consumers during eating of food. Also, it is well known that flavor can strongly influence consumer’s acceptability judgment.… read more here.
Keywords: thermally processed; aroma compounds; aroma; snail ... See more keywords