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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Articles

Aroma features of honey measured by sensory evaluation, gas chromatography-mass spectrometry, and electronic nose

Huaixiang TianSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaView further author information
,
Yongbo ShenSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaView further author information
,
Haiyan YuSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaView further author information
&
Chen ChenSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaCorrespondence[email protected]
View further author information
Pages 1755-1768 | Received 03 May 2016, Accepted 13 Jul 2016, Published online: 06 Aug 2018

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