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Publications by Marie-Laure Murat

Impact of Some Components on Bordeaux Roses and Clairets Aroma

English

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Aroma Components Characteristic of Spring Green Tea.

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Changes in Aroma Components During Roasting of Green Tea

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Progressive Freeze-Concentration of Aroma Components of La France Pear

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Effect of Stir Frying on the Antioxidant Capacity and Aroma Components of Bok Choy (Chinese Cabbage)

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Comparison of Miso Aroma Components in Preparations by Different Methods.

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Sensory Profile and Contribution of Major Components of Aroma in Dry Red Wine Quality

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Antioxidant Activities of Volatile Aroma Components From Cudrania Tricuspidata (Carr.) Bureau Extracts

Journal of the Korean Society of Food Science and Nutrition

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