Agriculture & Biology
acetates
26%
apricots
38%
Aspalathus linearis
54%
bananas
32%
branched chain fatty acids
46%
Denmark
72%
esters
52%
fatty acids
23%
flavor
55%
gas chromatography-mass spectrometry
32%
glycerol
27%
headspace analysis
36%
least squares
32%
melons
37%
odors
26%
organic acids and salts
31%
peaches
33%
sampling
23%
sensory properties
30%
smoke
37%
strawberries
32%
sugar acids
39%
sulfites
76%
volatile compounds
33%
white wines
84%
wines
31%
Medicine & Life Sciences
Aspalathus
61%
Cucurbitaceae
52%
Denmark
71%
Esters
68%
ethyl acetate
40%
Fatty Acids
57%
Fragaria
50%
Gas Chromatography-Mass Spectrometry
39%
Glycerol
35%
Least-Squares Analysis
37%
Musa
48%
Odorants
35%
Oman
48%
Prunus armeniaca
57%
Prunus persica
53%
Smoke
32%
Sugar Acids
52%
Sulfites
100%
Wine
82%
Chemical Compounds
Acetate Ester
48%
Branched-Chain Fatty Acid
53%
Ethyl Ester
70%
Gas Chromatography Mass Spectrometry (GCMS)
25%
Glycerol
28%
Organic Acid
33%
Sampling
27%
Smoke
38%
Straight-Chain Fatty Acid
56%
Volatile Agent
36%
White
56%