2014•Egyptian journal of dairy scienceRequires access

Chemical composition and aroma description of some volatiles isolated from ghee using GC-MS and GC-olfactometric analysis.

Amr E. Edris

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Key concepts: Aroma, Chemistry, Gas chromatography–mass spectrometry, Food science, Composition (language), Chemical composition, Chromatography, Gas chromatography

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Chemical composition and aroma description of some volatiles isolated from ghee using GC-MS and GC-olfactometric analysis. — Research Paper | ScholarLens