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The article
Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments
Huan Liu, Zhenyu Wang, Dequan Zhang, Qingwu W. Shen, Teng Pan, Teng Hui and 1 more
- Rank
- 7 of 1,501
- Percentile
- top 0.5%
- Where
- Journal of Agricultural and Food Chemistry, 2019
- Citations
- 257
From the 2019 list, OpenAlex counts as of 2026-10-29.
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