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Die Geruchsqualitäten natürlicher Duftobjekte werden durch die geruchsstoffinduzierten Aktivierungsmuster olfaktorischer Rezeptoren definiert. Die Meta‐Analyse in diesem Aufsatz zeigt, dass von den bislang ca. 10 000 in Lebensmitteln identifizierten flüchtigen Verbindungen nur ca. 230 zu den genuinen Schlüsselgeruchsstoffen zählen und der typische Geruch von Lebensmitteln durch das charakteristische...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.