Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry

Publication date: Available online 8 December 2020Source: Journal of Food Composition and AnalysisAuthor(s): Salwa Tsouli Sarhir, Asghar Amanpour, Amina Bouseta, Serkan Selli
Source: Journal of Food Composition and Analysis - Category: Food Science Source Type: research