"
GC-MS Analysis of Clove Essential Oil (Syzygium aromaticum L.) as Effective Source of Biomolecules for Traditional Tomato Puree Quality Improvement"
written by Oscar C. A. Akotowanou, Euloge Sènan Adjou, Kowiou Aboudou, Adéyèmi Berane Olubi, Phillipe Sessou, Franck Michels, Akadiri Yessoufou, Marie-Laure Fauconnier, Lamine Baba-Moussa, Dominique C. K. Sohounhloué,
published by
Advances in Molecular Imaging,
Vol.13 No.4, 2024
has been cited by the following article(s):
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[1]
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Effects of different raw materials on bacterial community and flavor compounds in fermented red sour soup
Food Bioscience,
2025
DOI:10.1016/j.fbio.2025.106034
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