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Editorial

Flavor and Aroma Analysis as a Tool for Quality Control of Foods

Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), 03312 Orihuela, Alicante, Spain
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Received: 15 January 2021 / Revised: 19 January 2021 / Accepted: 20 January 2021 / Published: 22 January 2021
(This article belongs to the Special Issue Flavor and Aroma Analysis as a Tool for Quality Control of Foods)
Note: In lieu of an abstract, this is an excerpt from the first page.

The aroma composition of foods has been the subject of considerable research in recent years [...] View Full-Text
MDPI and ACS Style

Calín-Sánchez, Á.; Carbonell-Barrachina, Á.A. Flavor and Aroma Analysis as a Tool for Quality Control of Foods. Foods 2021, 10, 224. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020224

AMA Style

Calín-Sánchez Á, Carbonell-Barrachina ÁA. Flavor and Aroma Analysis as a Tool for Quality Control of Foods. Foods. 2021; 10(2):224. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020224

Chicago/Turabian Style

Calín-Sánchez, Ángel, and Ángel A. Carbonell-Barrachina. 2021. "Flavor and Aroma Analysis as a Tool for Quality Control of Foods" Foods 10, no. 2: 224. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020224

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